Blueberry Coconut Smoothie Bowl

I made this smoothie the other day because I had two pints of blueberries in my fridge and I needed to use them up. I’ve also been trying to make a lavender-colored smoothie bowl, but the mixture kept turning out too dark.

Luckily, everything worked out this time around. My favorite part about the bowl is the toppings: The toasted coconut adds a slightly smoky flavor and balances the sweetness, and the almonds give it some crunch.

I’m going to make this bowl again soon when I want to pretend like I’m on a tropical vacation. Now it’s starting to reach toaster oven status in D.C., it shouldn’t be too hard.

Here is a good blueberry coconut smoothie bowl-making song. It’s also good for zoning out at the pool, the ocean, or even just pretending like you are while sitting in a freezing office.

Blueberry Coconut Smoothie Bowl (slightly adapted from Beaming Baker)


2 medium frozen bananas
1 cup unsweetened almond milk
1 cup frozen blueberries
¼-½ cup unsweetened, shredded coconut
toppings: 1 tablespoon each: chia seeds, shredded toasted coconut, nuts, blueberries


Place bananas, ½ cup almond milk, coconut and blueberries in a blender and blend for about a minute until smooth. Blend extra if you want the coconut pieces to be less noticeable in the smoothie bowl.

Pour evenly into two bowls. Add the toppings and enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Breakfast, Smoothie Bowls, Uncategorized, Vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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