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This Coconut Smoothie Bowl is what happens when cravings and nourishment meet in the blender. It’s rich and creamy, yet made with whole, plant-based ingredients that support steady energy and satisfaction. Think dessert vibes with breakfast benefits.
Table of Contents
Why You’ll Love It
- Creamy and satisfying. Coconut milk and almond butter create a thick, spoonable texture.
- Naturally sweetened. Just enough maple syrup and banana for balance.
- Chocolate-forward. Cacao powder and nibs bring rich flavor without refined sugar.
- Sneaky greens. Spinach blends in seamlessly—no grassy taste here.
Coconut Smoothie Bowl Ingredients
- Spinach: I know this might be an odd way to start something I call a dessert, yet trust me. You’ll have a hard time tasting this leafy green vegetable in all the delightful goodness.
- Coconut milk: Check out my favorite coconut milk brands for the ultimate creamy smoothie bowl.
- Banana: Natural sweetness, creaminess, and some good potassium. Cut and freeze bananas the day before to use in this smoothie.
- Nut butter: I love the nuttiness that almond butter gives and how it balances out the sweetness of the banana.
- Cacao powder: The perfect chocolate addition. Make sure yours is unsweetened.
- Maple syrup: This is a rich natural sweetener to add depth to smoothies, baked goods and more.
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How to Make Coconut Smoothie Bowl
- Start by blending the spinach and coconut milk until there are no visible leafy chunks. Spinach blends right in with one of my recommended blenders for smoothies.
- Then add the remaining ingredients and blend again. Since this is meant to be thick, the blender blades may stop blending at some point. Use a tamper (if you’ve got a high-powered blender) to keep the mixture moving until the blades take over again.
- Scoop into a bowl and add your toppings. Take a moment to enjoy the crunch, the creaminess, and the fact that you just made something both nourishing and fun.
Topping & Variations
- Nut-free option: Swap almond butter for sunflower seed butter or leave out.
- Extra protein: Add hemp seeds or a scoop of your favorite plant-based protein powder to the blender.
- Lower sweetness: Skip the maple syrup if your banana is very ripe.
- More fiber: Add chia seeds on top or blend in ground flax or other superfoods you have on hand.
More Smoothie Bowl Recipes
If you love the idea of smoothie bowls then I’ve got some great recipes for you:
- Craving a cozy bowl that tastes like fall? Make this thick keto smoothie bowl with warm spices.
- For a bright, playful option everyone loves, try this tropical smoothie bowl that’s perfect for kids and topping bar fun.
- Need a dessert-like bowl in minutes? Blend up this chocolate smoothie bowl that’s rich, creamy, and indulgent.
- To support iron levels with real food, turn to this iron-rich smoothie bowl packed with nourishing ingredients.
Coconut Smoothie Bowl
Ingredients
- ½ cup coconut milk
- 1 cup spinach
- 1 banana frozen
- 1 tablespoon almond butter
- 1 tablespoon cacao powder
- 1 tablespoon pure maple syrup
Toppings
- ½ banana sliced
- 2 tablespoon sliced almonds
- 2 tablespoon raw coconut flakes
- 1 teaspoon cacao nibs
Instructions
- Place spinach and coconut milk into a blender. Puree until smooth. (Stop and scrape down sides as needed, especially if blender is on the larger side.)
- Add frozen banana and remaining ingredients. Keep blending, using a tamper, if needed, until fully blended. The texture should be like soft-serve ice cream.
- Transfer to a bowl and garnish with desired toppings.
Helpful Tools
Notes
- Frozen avocado can be substituted for the banana, if desired to cut down on the natural sugar in this recipe.
- Almond milk or another non-dairy beverage can be used instead of coconut milk.
- Feel free to use canned or carton coconut milk; canned coconut milk will produce a thicker result.
- Use 100% unsweetened cocoa power if cacao powder is hard to find.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes, but in a subtle, creamy way. The coconut milk adds richness without overpowering the chocolate flavor from the cacao powder. If you want a stronger coconut taste, add a few extra coconut flakes or a splash more coconut milk.
You can, but spinach blends in easily and doesn’t affect the flavor. If you’re out of spinach, try frozen cauliflower or zucchini for a similar creamy texture with minimal taste.
Use a frozen banana and start with less liquid. Blend on low, use a tamper if you have one, and only add extra coconut milk if needed. Thick smoothie bowls should be spoonable, not sippable.
This smoothie bowl is made with whole, plant-based ingredients that provide fiber, healthy fats, and natural sweetness. Feel free to add a clean protein powder to add additional protein to support steady energy and satisfaction.
Smoothie bowls are best enjoyed fresh, but you can prep freezer smoothie packs with the spinach and banana ahead of time. When ready to eat, blend with coconut milk, cacao, and almond butter, then add toppings right before serving.
