Banana Coconut Smoothie Bowl
This Banana Coconut Smoothie Bowl is like decadent creamy vanilla ice-cream that only takes 6 simple ingredients to make. It is full of the goodies you need to give you the energy you need to start your day right. Imagine having ice cream for breakfast. Yesss, me too!
Servings 2
Ingredients
- 2 ripe bananas, sliced, frozen
- 6-8 frozen coconut milk cubes from 1 can full fat coconut milk frozen in an ice-cube tray (see notes below)
- 1/4 cup cottage cheese or thick Greek-style yogurt
- 1/3-1/2 cup almond or oat milk or your choice of milk
- 2 scoops protein or collagen peptides powder, vanilla or unflavoured
- 1 teaspoon vanilla extract
Toppings Your Choice – One Or More
- Chopped nuts
- Fresh fruit or berries
- Coconut flakes
- Seeds like hemp, pumpkin or sunflower
- Drizzle of nut butter
- Granola
- Chocolate chips
Instructions
- The day before making the smoothie bowl (or earlier), freeze the bananas and coconut milk cubes (see below in notes). Peel and slice the bananas, lay them out flat on a cookie sheet and freeze for at least 1 hour. Shake the can with coconut milk really well, open and pour into an ice cube tray. Place in the freezer overnight or until completely frozen. You will have some left over for your next smoothie bowl.To make your smoothie bowl pour ⅓ cup almond or oat milk in a bowl of a high speed blender. Add frozen bananas next, then coconut milk cubes, cottage cheese or yogurt, protein powder and vanilla extract.Blend the mixture using the tamper to move the solids around. If needed, turn the blender off, stir and blend again until smooth and ice-cream consistency, adding more milk, if needed.Add your smoothie to 2 bowls and top with your choice of toppings.Notes:The best way to freeze coconut milk is to use full fat coconut milk, make sure it is at room temperature and shake the can well. Open the can and pour into an ice-cube tray. Silicone ice-cube tray works best because it’s super easy to pop the coconut milk cubes out when you are ready to use them.To make the thickest smoothie bowl go easy on the liquid! Start by adding ⅓ cup almond milk (or other milk) to the blender and blend with the frozen bananas and coconut milk cubes. If the mixture is too thick, add more milk, one tablespoon at a time. If you add too much liquid right away, you will end up with a smoothie that’s not as thick as a smoothie bowl.Blend smoothie ingredients until smooth. If you want it nice and thick, use a blender with a tamper so you can move it around. If you like it a little thinner, you might need a little bit more liquid.
Notes
Frozen Coconut Cashew Cubes
Plain coconut cubes are a great way to add healthy fats to any smoothie. They are easy to make and keep in the freezer to have on hand any time. This recipe has the addition of cashew nuts to make it even more nutritious. You can easily toss these super healthy coconut cubes for the ultimate healthy fat boost into any smoothie or smoothie bowl for a boost.
Adding healthy fats to smoothies can help nourish your skin and help your body break down the carbs for longer-lasting energy.
Healthy fats are an important part of a healthy diet. Smoothie cubes of all kinds are great additions to smoothies depending on the boost you need and will help keep you fuller for longer!
2 cups cashews
1 (15-ounce) can coconut milk full fat
Place cashews into a blender. Pulse about 10 times for 1-2 seconds each, or until cashews are finely ground.
Add coconut milk and blend again until smooth and creamy. You should have about 4 cups of liquid.
Fill two, 16-well standard ice cube trays or equivalent molds, with the coconut milk mixture. Each well should hold about 2 tablespoons each. Tap on counter to remove air bubbles. Place in freezer for several hours or overnight.
Remove frozen coconut milk smoothie cubes from the tray and store in an airtight container or bag in the freezer for up to 6 months.
To use, add 4 cubes per 16 ounce serving in your favorite smoothie recipes.
