Exotic Smoothie Bowl (Printable Version)
Vibrant smoothie bowl with tropical fruits, granola, and seeds for a refreshing start or energizing snack.
# The Ingredients You'll Need:
→ Smoothie Base
01 - 1 ripe banana, sliced and frozen
02 - 1/2 cup frozen mango chunks
03 - 1/2 cup frozen pineapple chunks
04 - 1/2 cup coconut milk or almond milk
05 - 1/4 cup Greek yogurt or dairy-free yogurt
06 - 1 tablespoon chia seeds
07 - 1 teaspoon honey or maple syrup (to taste, optional)
→ Toppings
08 - 1/2 kiwi, peeled and sliced
09 - 1/4 cup fresh berries such as blueberries, raspberries, or strawberries
10 - 1/3 cup granola (gluten-free if needed)
11 - 1 tablespoon unsweetened coconut flakes
12 - 1 tablespoon mixed seeds (e.g., pumpkin, sunflower, flaxseed)
13 - 1 tablespoon pomegranate seeds (optional)
14 - Fresh mint leaves for garnish (optional)
# Step-by-Step Instructions:
01 - In a high-speed blender, combine the frozen banana, mango, pineapple, coconut milk, Greek yogurt, chia seeds, and honey or maple syrup (if using). Blend until thick and smooth. Scrape down the sides as needed, and add a splash more coconut milk if necessary to maintain a very thick consistency.
02 - Pour the smoothie base equally into two bowls and spread evenly using the back of a spoon.
03 - Arrange kiwi slices, fresh berries, granola, coconut flakes, mixed seeds, and pomegranate seeds artistically on top of the smoothie base.
04 - Garnish with fresh mint leaves if desired. Serve immediately with a spoon.
# Additional Tips::
01 -
- Uses freezer and pantry staples you probably have on hand
- Comes together in just ten minutes for instant gratification
- Easy to customize based on what fruit you have or like best
- Naturally gluten free and vegetarian with simple vegan swaps
02 -
- Packed with fiber, vitamins, and antioxidants
- Easy to make dairy free and vegan
- A fun way for kids to eat more fruit and explore new flavors
03 -
- Freeze your banana in slices for faster blending and even texture
- Resist the urge to over blend or add more milk or your base will be too runny to pile on toppings
- Roast your coconut flakes and seeds for a few minutes in a skillet for extra crunch and depth