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Vanilla Coconut Smoothie Bowl

Vanilla Coconut Smoothie Bowl is like decadent creamy vanilla ice-cream that’s entirely plant-based and only takes 5-6 simple ingredients to make. Using real vanilla beans gives it a wonderful flavor and visual effect. Try it as dessert, snack or even breakfast.
Course Breakfast, Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating breakfast, clean eating dessert or snack, healthy smoothie bowl recipe, healthy vanilla smoothie bowl, vanilla coconut smoothie bowl
Servings 2

Ingredients

  • 2 medium bananas, sliced, frozen
  • 1 can full fat coconut milk frozen in ice-cube tray (see note below)
  • 1/3-1/2 cup almond or oat milk
  • 2 tablespoons hemp seeds
  • 1-2 tablespoons honey or maple syrup (only if needed)
  • 1 teaspoon vanilla bean paste or pure vanilla extract

Instructions

  • The day before making the smoothie bowl (or earlier), freeze the bananas and coconut milk. Shake the can well, open and pour into an ice cube tray. Place in the freezer overnight or until completely frozen.
    Pour ⅓ cup almond or oat milk in a bowl of a high speed blender.
    Add bananas first, then coconut milk cubes and vanilla.
    Blend the mixture using the tamper to move the solids around. If needed, turn the blender off, stir and blend until smooth and ice-cream consistency, adding more plant milk, a tablespoon at a time. Be patient as it does take a minute or two for things to get broken down, smooth and creamy.
    Taste test and add honey or maple syrup if you think it needs it.
    Lastly add hemp seeds and blend briefly again to incorporate.
    Serve immediately on its own or with your favorite toppings, suggestions above.
    Notes:
    The best way to freeze coconut milk is to use full fat coconut milk, make sure it’s 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.
    Go easy on the liquid! Start by adding ⅓ cup almond milk (or other plant 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.
     
     
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