2 bananas, sliced and frozen
4 pods Ripe Jackfruit, chopped
1 can coconut cream
1 graham cracker
1 tbsp coconut oil
Heat 1 tbsp coconut over medium-low heat. Crumble graham crackers and stir into coconut oil. Toast until slightly darkened. Removed from heat.
Add ½ cup coconut cream, jackfruit, frozen banana in a blender, reserving a few banana slices to top. Blend until smooth.
Pour into glass and top with remaining banana slices and toasted graham crumbs. Enjoy!