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Fresh Pineapple Coconut Smoothie Bowl

Fresh Pineapple Coconut Smoothie Bowl - featured image

A quick and easy tropical smoothie bowl blending fresh pineapple, creamy coconut milk, and frozen banana for a refreshing and filling breakfast or snack.

Ingredients

Scale
  • 1 cup fresh pineapple, chopped
  • 1 cup full-fat coconut milk
  • 1 medium frozen banana, sliced
  • ½ cup Greek yogurt (plain or vanilla; use dairy-free coconut yogurt if needed)
  • 12 tablespoons honey or maple syrup (optional)
  • 1 tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • ½ cup ice cubes (optional)

Instructions

  1. Prepare the fruit by peeling and chopping about 1 cup of fresh pineapple into small chunks. Slice one medium banana and freeze it ahead of time.
  2. In a blender, combine the chopped pineapple, frozen banana slices, 1 cup of full-fat coconut milk, and ½ cup of Greek yogurt.
  3. Add 1 tablespoon of chia seeds, 1-2 tablespoons honey or maple syrup (to taste), and ½ teaspoon vanilla extract.
  4. Blend on low speed gradually increasing to high until smooth and silky, about 1-2 minutes. Add a splash of coconut milk or a few ice cubes if needed to reach desired consistency.
  5. Taste and adjust sweetness or thickness by adding more honey, coconut milk, or frozen banana as needed.
  6. Pour the smoothie mixture into a bowl and top with shredded coconut, fresh pineapple chunks, sliced kiwi, granola, or nuts as desired.
  7. Serve immediately for best texture and freshness.

Notes

Use frozen banana for creamy texture. Start with less coconut milk and add more as needed to avoid a runny smoothie. Pulse blender first to break frozen chunks. Store leftovers in airtight container in refrigerator up to 24 hours; stir and add coconut milk before serving again. Avoid freezing prepared bowl to maintain texture.

Nutrition

Keywords: pineapple smoothie bowl, coconut smoothie bowl, tropical breakfast, healthy smoothie bowl, dairy-free smoothie, vegan smoothie bowl, quick breakfast, smoothie bowl recipe