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Tropical banana mango & coconut smoothie bowl

A thick and creamy smoothie bowl, stuffed with fresh mango, banana and thick coconut cream. The best part - it's dairy-free with no added sugars. Serve with fresh gluten-free granola, blueberries and coconut shavings
Course Breakfast, Snack
Cuisine dairy free, gluten free
Keyword coconut, easy breakfast, fruit, healthy
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 bowls
Calories 307kcal

Equipment

  • Electric blender / hand blender

Ingredients

  • 2 medium bananas, very ripe, frozen
  • 1 large mango, frozen
  • 1 can full fat coconut milk (chilled, so the fat separates on top)
  • 100 ml coconut alt-milk, e.g. Alpro
  • 1 cup (90g) blueberries
  • gluten-free granola for topping (optional)
  • 2 tbsp shredded coconut for topping (optional)

Instructions

  • To freeze the banana and mango, remove the skins and chop up into small chunks (see tips further up). Freeze together in a sealed container for at least 6 hours
  • In a food processor/blender, blitz the frozen banana and mango until they resemble small frozen flakes
  • Open the can of chilled coconut milk and scoop about 3 tbsp of the thick cream from the top, leaving the watery milk underneath. Add the cream, as well as the 100ml of alt-milk, to the fruit. Pulse for another 45 seconds, until you have a thick, smooth smoothie consistency
  • Scoop into bowls and serve immediately. Top with fresh blueberries, shredded coconut and granola