Coconut Smoothie Bowl
Servings: 1
This Coconut Smoothie Bowl is thick, creamy, and deeply chocolatey without using dairy or refined sugar. Coconut milk and almond butter create a satisfying base, while spinach blends in unnoticed. Finished with crunchy toppings, this smoothie bowl feels indulgent yet nourishing—perfect for breakfast, post-workout fuel, or a healthy chocolate fix.
Equipment
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.
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
Serving: 16oz, 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
