Coconut Smoothie Bowl
Servings: 1
This vegan smoothie bowl blends frozen banana, cacao and almond butter with coconut milk until so thick your spoon stands up. A cup of spinach disappears into the mix, and sliced almonds, coconut flakes and cacao nibs add crunch on top.
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
- Pour the coconut milk into a blender. Add the spinach and blend until smooth, stopping to scrape down the sides as needed.
- Add the frozen banana, almond butter, cacao powder and maple syrup. Blend until thick and smooth, like soft-serve ice cream, using a tamper if needed.
- Transfer to a bowl and top with the sliced banana, almonds, coconut flakes and cacao nibs.
Notes
- Milk Swaps: Canned coconut milk makes a thicker, richer bowl than carton coconut milk. Almond milk or another dairy-free milk also works.
- Lower Sugar: Use frozen avocado chunks in place of the banana, and cut back the maple syrup or leave it out.
- Texture Tip: If the blender stalls, add liquid only a tablespoon at a time, since too much turns the bowl into a smoothie. More ways to keep it thick.
- Storing: Smoothie bowls are best eaten right away. Leftovers keep in a sealed jar in the fridge for up to 24 hours; stir well or reblend with a few pieces of frozen fruit.
Nutrition
Serving: 2cups, Calories: 359kcal, Carbohydrates: 51g, Protein: 6g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 112mg, Potassium: 831mg, Fiber: 7g, Sugar: 27g, Vitamin A: 2889IU, Vitamin C: 19mg, Calcium: 119mg, Iron: 2mg
