A great alternative to a smoothie drink, this coconut smoothie bowl is made with coconut milk, banana, yoghurt, oats and topped up with coconut flakes, berries and chia seeds.
1/4cupplain white or Greek yoghurtor plant based yoghurt
1/2bananafrozen if possible
2tablespoonsoats
1/2teaspoonvanilla essenceor almond essence
4ice-cubesoptional (only if the consistency is too thick)
Toppings
1tablespooncoconut flakesor sheded coconut
1tablespoonblueberries
1teaspoonchia seedsor any other seeds
Extra flavourings
1teaspoonhoneyagave syrup or date surup to drizzle over the toppings
Instructions
Preparation (if you have the time)
If you have the time or if you can remember to do this 12-24 hrs before you like to make this breakfast smoothie bowl.
Pour the coconut milk into ice cube trays and leave to freeze. You can freeze more coconut milk to have them ready for the next breakfast smoothie bowl. Try to remember how many ice cubes is in 1/2 cup to know what to ad to your recipe. It doesn't have to be precise, but it helps.
Freeze bananas by peeling them and roughtly chopping them and adding them into a freezer bag. Again, these are very useful for other smoothies and breakfast bowls recipes, so freeze more than you need.
To make your breakfast smoothie bowl
Add the coconut milk ice cubes, yoghurt, frozen banana, oats, vanilla essence and a few grains of salt into a food processor or a blender. Blend everything until it's thick and smooth.
Taste the coconut smoothie and adjust the taste by adding any sweetener (e.g. honey) or more vanilla or almond essence. Add ice-cubes if you find that the mixture is too thick.
Pour or spoon the coconut smoothie into breakfast bowl.
Top the smoothie with coconut flakes, chia seeds, blueberries or any other toppings of your choice.
Notes
This recipe is for 1 large serving of breakfast smoothie bowl, which replaces a breakfast. Alternatively, you can make it into 2 smaller portions for smaller appetites or use it as a pudding or an afternoon healthy snack.