Mango Coconut Smoothie Bowl
A thick, creamy tropical smoothie bowl topped with granola, coconut, and fresh fruit. Breakfast that looks like a vacation.
Drinks · Prep 5 min · Serves 1 · Easy · By Tina · Published
Ingredients
- 150 g frozen mango chunks
- 1 frozen banana
- 80 ml coconut milk
- 3 tbsp granola
- 1 tbsp coconut flakes
- 50 g fresh berries
- 1 tsp chia seeds
- 1 tsp honey, for drizzling
I started making smoothie bowls because I got tired of drinking my breakfast through a straw. Putting the smoothie in a bowl with toppings makes it feel like an actual meal instead of a liquid snack.
The base is frozen mango and banana blended with coconut milk until impossibly thick. Like, stands-a-spoon-up thick. This is the key — if it is too thin, it is just a smoothie in a bowl and the toppings sink.
The toppings are half the fun. Granola for crunch, coconut flakes, fresh fruit, a drizzle of honey — make it look pretty because you eat with your eyes first.
Pro Tips
- Use FROZEN fruit, not fresh. Frozen fruit is what makes it thick enough to be a bowl and not a puddle.
- Add liquid sparingly. Start with a small amount of coconut milk and add more as needed.
- Blend on high until smooth but THICK. If it pours, it is too thin. Add more frozen fruit.
- Have your toppings ready before blending. Smoothie bowls wait for nobody.
Serving
Pour into a bowl, arrange toppings in neat rows for the visual impact. Eat immediately — this does not wait.
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