MAKE THE SMOOTHIES
Open the can of coconut cream and spoon out the solid cream into a medium-sized bowl. Set in the freezer for 15 minutes to get it cold.
Pour the liquid portion of the coconut cream that's left in the can into a blender.
Add the frozen cherries and the 1/2 cup of refrigerated milk (I use a coconut and almond milk blend available in the cold section of the grocery store.)
Add the banana, the lemon juice, the honey and almond extract.
Whiz together in the blender until completely smooth, adding a bit more liquid if its too thick, and a bit more honey if you like it sweeter. (Taste it with a spoon first)
Pour into glasses and garnish with whipped coconut cream, toasted coconut and cherry.
MAKE THE COCONUT WHIPPED CREAM
Using a hand held mixer, whip the cold coconut cream in the bowl with the vanilla and maple syrup until its smooth and fluffy, serve on top.