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!