Coconut Smoothie Bowl Recipe

Fruit smoothie bowl with fresh fruit and almond toppings.

5 from 4 votes

Light, smooth, and finished with toppings you can sink your spoon into, this Coconut Smoothie Bowl is ideal for days when you want something simple but still filling.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: bowl

Calories: 270kcal

Author: Andrea

Ingredients

For the Smoothie

1/2 cup ice
1/2 cup Greek Yogurt plain, strawberry, pineapple, vanilla, or coconut
1/4 cup frozen pineapple chunks
1/4 cup frozen peach chunks
1/2 cup frozen strawberries
1/4-1/3 cup orange juice
handful fresh spinach optional
2 tbsp flax, chia, and/or coconut optional

For the Topping

fresh blueberries
fresh strawberries halved
fresh peach sliced
coconut granola
almonds whole
unsweetened coconut flakes
chia seeds

Instructions

Place all the smoothie ingredients in the bowl of a blender, placing the heaviest ones on top. Blend until smooth, about 2 minutes.
Pour into a bowl and top with fruit, granola, almonds, coconut and chia seeds. Enjoy immediately.

Notes

This Berry Smoothie Bowl is best served right away, but if you want to prep ahead, STORE the smoothie base separately from the toppings. You can pour the blended smoothie into an airtight container and refrigerate for up to 24 hours. Give it a quick stir before serving.

For longer storage, FREEZE the smoothie base in a sealed container, reusable pouch, or ice cube tray for up to 2 months. If using frozen cubes, blend them again before serving or let them thaw in the fridge or at room temperature until smooth and spoonable.

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