An easy recipe for one of the best tropical fruit smoothie bowls you'll ever have. This healthy breakfast is made with mango, pineapple and strawberries and then topped with all your favorite smoothie bowl toppings. You'll love the handmade Hawaii Mix Granola from Maple and Thyme along with crunchy Macadamia nuts and perfectly toasted coconut. This tropical smoothie bowl makes for a filling, healthy start to any day and is a nutritious and easy snack any time of day.
I created this recipe after seeing how much you all love our other smoothie recipes. Be sure to check out our Tropical Green Smoothie or our Healthy Peanut Butter and Jelly Smoothie too! Smoothie bowls are so beautiful and delicious - a great way to make a this healthy snack even more fun to enjoy.
- frozen tropical fruits - I used pineapple, mango, banana and strawberry
- unsweetened coconut milk - a non-dairy way to add creaminess to the smoothie
- banana - I like to add a banana to smoothies, I find this help stabilize and add to their texture
- vanilla protein powder - adds additional protein as well as some flavor and a little bit of sweetness
- macadamia nuts - roughly chopped for both the smoothie and the topping
- toasted coconut flakes - toast raw coconut flakes at 290° for 3-5 minutes or until they are golden brown
- granola - a sprinkle of your favorite granola add texture and crunch to the top of your smoothie bowl - be sure to check out our handmade Maple and Thyme Granola
How To Make Smoothie Bowls:
- Add the frozen fruit in the pitcher of your blender. I like to let the fruit thaw a little bit, for about ten minutes.
- After the fruit has warmed up a bit, add the banana, coconut milk, protein powder and Macadamia nuts to the pitcher. Mix on high until your smoothie is well blended.
- Pour the finished smoothie into your favorite serving bowls.
- Top the smoothie bowl with all of your favorite toppings. We used chopped Macadamia nuts, some of our handmade Hawaii Mix Granola, bananas, fresh mango chunks and perfectly toasted coconut flakes.
Coconut Milk - if you don't have or don't enjoy using coconut milk, you can swap out for any other plant based milk or cow's milk
Banana - many of you seem to be looking for a smoothie recipe without bananas - in this recipe, you could swap out the banana and use one avocado or one cup of greek yogurt
Toppings - if you don't have all of the toppings that we have used, not problem! It's fun to improvise. I like to create a balance of fresh fruit, crunchy, salted buts and something a little light and flaky when choosing smoothie bowl toppings.
- blender - you really want a high quality blender that easily chops ice and frozen fruit
- quarter sheet pan - for toasting the coconut flakes
- knife and cutting board - for chopping the macadamia nuts
We don't recommend adding the crunchy toppings to the smoothie bowl and then storing. Keep any leftover smoothie in a mason jar and add the toppings when you plan to eat your smoothie bowl.
Smoothies can be stored in the refrigerator for 1-2 days. You can store a finished smoothie in the freezer for up to 3 months. Store smoothies in a large mason jar. This can be used in either the refrigerator or the freezer. If you are freezing a smoothie in a mason jar, be sure to leave 1-2 inches at the top of the jar as the smoothie will expand a bit in the freezer.
Move frozen smoothies to the refrigerator the evening before you wish to enjoy your smoothie. For the smoothie bowls, wait until you are about to enjoy before adding your fresh fruit and crunchy toppings.
The trick for achieving a nice, thick smoothie bowl is not adding too much liquid to it. To accomplish this, try starting with enough coconut milk so that the smoothie blends, but it's not too watery. Slowly add coconut milk until you have reached your desired consistency. The banana also helps to thicken the smoothie bowl.
There is nothing more frustrating than trying to blend a bunch of frozen fruit and nuts in a blender that doesn't work well. The age and quality of the blender matters. Make sure that you have a blender that easily chops frozen fruit and ice. I have one from Kitchen Aid and it works quite well.
This is really a matter of personal preference and where you will be enjoying your smoothie. In my opinion, a smoothie bowl feels a little more special because you have taken the time to make it both beautiful and delicious by adding all of the amazing toppings. However, if you are looking for an on-the-go snack for work or school, having a smoothie in a mason jar ready to go is really important. One isn't better than the other, it's more about how you will be enjoying it.
Quick and Easy Tropical Smoothie Bowl with Granola
- knife and cutting board
- 3 cups frozen tropical fruit I used banana, mango, pineapple and strawberries
- 1.5 cups unsweetened coconut milk
- 1 medium banana
- 2 tablespoons vanilla protein powder
- ¼ cup macadamia nuts, chopped
- 2 tablespoons coconut flakes, toasted toast at 290° for 3-5 minutes
- ¼ cup Hawaii Mix Granola
- Start out with your frozen fruit in the pitcher of your blender. Leave the fruit to thaw a little bit - for about ten minutes. After the fruit has warmed up a bit, you'll add the banana, coconut milk, protein powder and half of the Macadamia nuts to the pitcher. Mix on high until your smoothie is well blended.
- Next, you'll pour the finished smoothie into your favorite serving bowls. Top the smoothie bowl with all of your favorite toppings. I like to add a sprinkle of chopped Macadamia nuts from, some of our handmade Hawaii Mix Granola and perfectly toasted coconut flakes.
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