I usually look around online for inspiration for smoothie bowls. But sometimes, a good idea will just come to me. Especially when I’m trying to think of a way to use the 10 pounds of fruit I buy at the market each week to make them. Necessity is the mother of invention, and all that.
I made this smoothie bowl partly because I wanted to cut a kiwi into a flower again, and partly because I had stacks on stacks of raspberries and blackberries in my fridge. I also missed tropical fruit combos, so I decided to make a mango-pineapple-banana smoothie for the base.
The result looked pretty and it was delicious. I would recommend toasting the shaved coconut if you have time because it adds another layer to the flavor profile in the bowl.
On an unrelated note, I just discovered the musician Gallant yesterday and he’s really, really good. I knew it was fate when I saw that he had a song called “Bourbon.”
Mango Pineapple Banana Smoothie Bowl (from me, to you)
1 cup chopped frozen mango
1/2 cup chopped pineapple
1 cup almond milk
1/2 cup lowfat yogurt
blackberries, raspberries, toasted shaved coconut, granola and kiwi for topping
Blend all the ingredients in a blender on high until smooth. Pour into a bowl and top with the blackberries, raspberries, toasted shaved coconut, granola and kiwi. Enjoy!