Feels like Breakfast on the Beach!

  • Thick and delicious with tons of coconut flavor
  • Takes 5 minutes to make
  • Easy to customize with your favorite toppings
  • Full of healthy fats
  • Add protein powder for a complete breakfast
  • Sweet tropical flavors

Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!

spoon dipped into a coconut smoothie bowl topped with kiwi, banana, and mango slices

Ingredients You’ll Need

coconut smoothie ingredients laid out on a counter
  • Frozen bananas, pineapple, and mango: You can buy packaged frozen fruit or freeze it all on your own.
  • Full fat coconut milk: This is from the can. Shake well before measuring.
  • Coconut extract: Optional but adds extra coconut flavor.
  • Protein powder: I like adding protein to make it a full breakfast. My favorite is Be Well By Kelly protein powder because of the quality of ingredients.
  • Toppings: Granola, shaved coconut, chia seeds, other fruit, nuts, or nut butter.

How to Make a Coconut Smoothie Bowl

Vanilla protein powder and frozen fruit in a blender
  1. Add all ingredients to a highs-speed blender.
coconut smoothie ingredients combined in a blender
  1. Blend on high for 1-2 minutes until thick and smooth, adding more milk as needed.
  1. Pour into a bowl and top with your favorite toppings

Coconut Smoothie Bowl Toppings

My favorite toppings are ones that round out the flavor and texture of a smoothie bowl. Bonus if they add extra nutrients!

  • Chia seeds: For crunch and fiber.
  • Extra fruit: There’s already a lot of fruit in the bowl so I use this sparingly (but that’s a personal preference).
  • Nut butter: Adds fat and a little protein. Use coconut almond butter, macademia nut butter, or cashew butter to make it tropical.
  • Coconut: Shredded coconut or coconut flakes perfect for this smoothie bowl.
  • Granola: For some crunch.
coconut smoothie bowl with toppings on a counter next to a peeled banana and bowl of toasted coconut
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4.34 from 24 votes

Coconut Smoothie Bowl

Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
This tropical coconut smoothie bowl is an energizing and refreshing start to the day. The coconut and tropical fruit flavor that will transport you to the beach in just 5 minutes. I love to top mine with simple ingredients like fresh fruit, chia seeds, granola or a drizzle of nut butter!

Save this Recipe!

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Servings: 1 smoothie bowl

Ingredients

  • 1 frozen banana
  • 3/4 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1/3 cup full fat coconut milk shaken
  • 1/4 teaspoon coconut extract optional
  • 1 scoop (25g) vanilla protein powder optional
  • Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut

Instructions 

  • Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.
    1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
  • Pour into a bowl and top with your favorite toppings
    Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Last step! If you make this, please leave a review letting us know how it was!

Notes

 
Protein. My absolute favorite protein is Be Well By Kelly protein powder because of the quality of ingredients. It only has 3 ingredients and not added sugars. 
Tips for Thick Smoothie Bowls
  • Use frozen fruit as the base.
  • Start with less liquid and add more as needed to get the desired texture.
  • Use a high-speed blender for best results.
 

Nutrition

Serving: 1bowl | Calories: 216kcal | Carbohydrates: 55g | Protein: 2.6g | Fat: 6.1g | Cholesterol: 0mg | Sodium: 3.2mg | Fiber: 6g | Sugar: 37.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tips for Thick Smoothie Bowls

  • Use frozen fruit as the base.
  • Start with less liquid and add more as needed.
  • Use a high-speed blender for best results.

Prep and Storage Tips

Prep Ahead: Measure out the frozen fruit and put it in individual bags. Add it to the blender with the coconut milk when you’re ready to eat it in the morning for a quick smoothie bowl.

Storage: Store the smoothie base (separately from the toppings to keep them from getting soggy) in an airtight container in the fridge for up to 1 day. After a day, the smoothie may separate or lose some creaminess. Give it a good stir before serving.

Freezing: Store in a freezer-safe container for up to a month and allow it to thaw in the fridge overnight.

coconut smoothie bowl with all of the toppings and a spoon dipped into it

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4.34 from 24 votes (24 ratings without comment)

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3 Comments

  1. Penny says:

    I had a beach bowl at an event yesterday. It consists of frozen blueberries, strawberries, coconut, and granola, with a bit of honey on top. The coconut was not shredded. Seemed like the consistency of whipped coconut or sort of like marshmallow crème. Do you know how to make this or can you purchase?

    1. Molly Thompson says:

      Hey Penny! I’m not sure without seeing or tasting it myself. Sounds like they whipped a lot of air into it.

    2. Diane says:

      It was probably the coconut açaí base. If you google it you can purchase. It’s just like a base for the bowels