Coconut Smoothie Bowl
A recipe for a Coconut Smoothie Bowl! This thick coconut banana smoothie is served in a halved coconut shell and topped with strawberries, chocolate, coconut flakes, and almonds for a fun and delicious breakfast.
Servings 4 Servings
- 1 cup plain Greek yogurt
- 3/4 cup coconut milk
- 1 large banana frozen, slightly overripe is best
- 1 teaspoon vanilla extract
- 3/4 cup ice
- Honey or maple syrup for drizzling
- Toasted coconut flakes
- Toasted, sliced almonds
- Sliced strawberries
- Chopped dark chocolate
In a large blender, combine the Greek yogurt, coconut milk, banana, vanilla extract, and ice. Blend until smooth. If too watery, add a little more Greek yogurt. If too thick, add a little more coconut milk.
Pour into serving dishes or halved coconuts. Drizzle with desired amount of honey or maple syrup.
Sprinkle with any of the following toppings: coconut flakes, almonds, strawberries, dark chocolate, and granola. Serve immediately.