Blueberry Lemon Coconut Bowl (Printable)

A vibrant blend of blueberries, lemon, and coconut milk topped with crunchy almonds and fresh fruit.

# What You’ll Need:

→ Smoothie Base

01 - 1 cup frozen blueberries
02 - 1 frozen banana, sliced
03 - 1/2 cup unsweetened coconut milk
04 - 1/2 cup Greek yogurt or non-dairy alternative
05 - 1 tablespoon honey or maple syrup (optional)
06 - 1 teaspoon lemon zest
07 - 1 tablespoon fresh lemon juice

→ Toppings

08 - 1/4 cup unsweetened shredded coconut
09 - 1/4 cup fresh blueberries
10 - 2 tablespoons toasted sliced almonds
11 - 1 tablespoon chia seeds
12 - 1 teaspoon lemon zest
13 - 1 tablespoon coconut flakes (optional)

# How-To Steps:

01 - Place frozen blueberries, sliced banana, coconut milk, Greek yogurt, honey if using, lemon zest, and lemon juice into a high-speed blender. Process on high speed until completely smooth and creamy, stopping to scrape down sides as needed.
02 - Divide the blended smoothie mixture evenly between two serving bowls, using a spatula to transfer all contents from the blender.
03 - Arrange shredded coconut, fresh blueberries, toasted sliced almonds, chia seeds, lemon zest, and coconut flakes over the smoothie surface in decorative rows or clusters as desired.
04 - Enjoy the smoothie bowl right away with a spoon while the base remains thick and cold, as the frozen fruit will cause the texture to thin if left standing.

# Expert Advice:

01 -
  • The coconut milk makes it feel tropical and luxurious without any added sugar
  • You can prep everything the night before and just blend in the morning
02 -
  • If your blender struggles with frozen fruit, let the banana sit out for 5 minutes before blending
  • The smoothie base melts faster than you think, so have toppings ready before you start blending
03 -
  • Use frozen fruit that's been open no more than 3 months for the best flavor
  • If the mixture is too thick, add coconut milk one tablespoon at a time

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