Blueberry Coconut Chia Smoothie Bowl (Printable)
Creamy blueberry coconut blend with chia seeds and crunchy toasted coconut topping.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 medium ripe banana
03 - 1/2 cup canned coconut milk
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons chia seeds
06 - 1 tablespoon unsweetened shredded coconut
07 - 1 tablespoon maple syrup or honey (optional)
→ Toppings
08 - 1/4 cup unsweetened coconut flakes
09 - 1/4 cup fresh blueberries
10 - 1/2 banana, sliced
11 - 1 tablespoon chia seeds
12 - 1 tablespoon granola
13 - Fresh mint leaves (optional)
# How-To Steps:
01 - Heat a small skillet over medium heat. Add coconut flakes and toast for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside to cool.
02 - Combine frozen blueberries, banana, coconut milk, almond milk, chia seeds, shredded coconut, and maple syrup in a blender. Blend on high until completely smooth and thick, about 1-2 minutes.
03 - Divide the blended mixture evenly between two serving bowls, using a spatula to scrape all contents from the blender.
04 - Arrange toasted coconut flakes, fresh blueberries, banana slices, chia seeds, and granola on top of each smoothie bowl. Garnish with fresh mint leaves if desired.
05 - Enjoy the smoothie bowls right away while the texture is thick and creamy and the toasted coconut remains crunchy.
# Expert Advice:
01 -
- The contrast between icy smooth base and crunchy toasted coconut makes every spoonful exciting
- It looks like something from a fancy café but takes fifteen minutes start to finish
02 -
- The smoothie base melts faster than you expect, so have your toppings ready before you blend
- If it's too thick to blend, add liquid one tablespoon at a time rather than pouring
03 -
- Pour your smoothie base into chilled bowls to keep it thicker longer
- Toast extra coconut flakes and store them for quick breakfasts all week