Filled with the flavors of the tropics, this tropical smoothie bowl will be your new favorite way to start the day. The flavors of the bananas, coconut, and pineapple will transport you to somewhere warm and sunny.
Smoothie bowls are all the rage now, right? I happily hopped on the bandwagon with my blueberry apple crisp smoothie bowl, and I haven’t looked back since. Since you all listen to me talk (write) quite often, it’s probably no secret that I’m a toppings girl.
Give me a smaller bowl of chili, because I’m going to need tons of room to pile on the cilantro, green onions, cheddar cheese, and sour cream.
Give me a baked potato and you can bet if there are toppings in sight, my baked potato will be a loaded one.
Taco Tuesday? YES PLEASE. Bring on the cilantro, lime juice, lettuce, avocado, and whatever else I can pile on.
Oh, and don’t get me started on burgers. Caramelized onions, barbecue sauce, basically whatever I can find.
Smoothie bowls are no exception. What sets a smoothie bowl apart from a traditional smoothie is not the spoon (because let’s be real, a straw is far easier), but it’s the TOPPINGS. This one got decked out with lime zest, fresh mango, chia seeds and tons of flaked coconut.
Other options for smoothie bowls:
- FRUIT. All the fruit, obviously. Strawberries, bananas, blueberries, starfruit…you name it, it’s in the running for a place on top of a smoothie bowl.
- Oats! I topped my apple crisp smoothie with some rolled oats and they added a great element of chewiness.
- Seeds or nuts. If you can find it, it’s fair game. Pepitas, chia, flax, almonds, walnuts, anything your heart desires.
- Jam or nut butters – Nut butters aren’t around in our house, but they add a great source of protein and flavor.
- The list goes on and on….these are so fun!
This tropical smoothie bowl uses frozen pineapple and frozen bananas for a nice thick texture. Combined with Greek yogurt, it’s a filling and flavorful way to start your day feeling like you’re in the tropics. Let’s throw a paper umbrella on there, shall we?
Used in this recipe:
Smoothies are so delicious, aren’t they?
I have lots of smoothie recipes for you to try. “Make your own smoothies” are so much healthier than purchased ones. Customize them for the tastes you love! They can be easily converted into smoothie bowls with the addition of toppings.
- Peach, banana, honey, and cottage cheese smoothie (cottage cheese adds a good punch of protein and you won’t even know it’s in there!)
- Creamy lemon smoothie (almost like lemonade)
- Chocolate cherry smoothie (think black forest)
- Creamy mango banana smoothie
- Raspberry mango coconut water smoothie
- Clementine smoothie with vanilla (this one will remind you of an Orange Julius)
- Oatmeal breakfast smoothie by Kristine’s Kitchen
- Avocado blueberry baby smoothie by The Lemon Bowl (not just for babies!)
- 1 cup frozen pineapple chunks
- 1 cup frozen banana chunks
- 1/2 cup plain Greek yogurt
- 1/4 cup flaked coconut
- Juice from half a lime
- Water or orange juice as needed to thin
- 1 teaspoon honey, optional
- 2 tablespoons coconut
- 1 tablespoon chia seeds
- 2 tablespoons diced fresh mango (more if you want!)
- lime zest
- In a blender, add pineapple, banana, yogurt, coconut, and lime juice. Blend until smooth, adding water or juice as necessary to let your blender do its thing. Taste and add honey to taste.
- Pour into a bowl and top with coconut, chia seeds, mango and lime zest.
- Enjoy immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loves this tropical smoothie bowl. He ate most of it the day I photographed the recipe.
Changes I would make: None are necessary but you can feel free to play around with it. Add some mango to the smoothie itself or try it with pineapple juice or coconut water. It’s pretty forgiving.
Difficulty: Very easy.