Blueberry Almond Coconut Smoothie Bowl (Printable)
Creamy coconut-blueberry base topped with crunchy granola, almonds, and fresh berries for a quick, nutritious breakfast.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 frozen banana, sliced
03 - 1/2 cup unsweetened coconut milk
04 - 1/4 cup plain Greek yogurt or dairy-free alternative
05 - 2 tablespoons almond butter
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - 1/2 cup granola, gluten-free if needed
08 - 2 tablespoons sliced almonds
09 - 2 tablespoons unsweetened shredded coconut
10 - 1/4 cup fresh blueberries
11 - 1 tablespoon chia seeds (optional)
# How-To Steps:
01 - Combine frozen blueberries, banana, coconut milk, Greek yogurt, almond butter, and honey or maple syrup in a high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed.
02 - Pour the smoothie mixture evenly into two bowls, using a spatula to transfer all contents and create a smooth surface.
03 - Sprinkle granola, sliced almonds, shredded coconut, fresh blueberries, and chia seeds over each bowl, distributing toppings evenly between servings.
04 - Enjoy the smoothie bowl right away while the smoothie base remains thick and cold, and the granola stays crunchy.
# Expert Advice:
01 -
- The creamy coconut base balances perfectly with sweet blueberries for a breakfast that feels indulgent but fuels you for hours
- That satisfying crunch from granola and almonds turns something healthy into something you actually crave
02 -
- Letting your smoothie bowl sit too long causes the base to melt and the toppings to become soggy
- Using fresh fruit instead of frozen will result in a thin, drinkable consistency rather than that spoonable texture
03 -
- If your blender struggles, add the liquid first and let it run longer to break down frozen pieces completely
- Pour the smoothie base into chilled bowls to keep it thick while you arrange toppings