Blueberry Peach Coconut Smoothie Bowl (Printable)
Thick blended blueberry, peach, and coconut bowl finished with a warm toasted almond-oat crumble topping.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 cup frozen peach slices
03 - 1 small ripe banana
04 - ½ cup coconut milk (full-fat or light)
05 - ¼ cup plain Greek yogurt (or coconut yogurt for vegan)
06 - 1 tablespoon honey or maple syrup (optional, to taste)
07 - 1 tablespoon chia seeds
→ Almond Crumble
08 - ¼ cup raw almonds, roughly chopped
09 - 2 tablespoons unsweetened shredded coconut
10 - 1 tablespoon rolled oats (certified gluten-free if needed)
11 - 1 teaspoon coconut oil
12 - 1 teaspoon honey or maple syrup
13 - Pinch of sea salt
→ Toppings
14 - Fresh blueberries
15 - Fresh peach slices
16 - Sliced banana
17 - Additional shredded coconut
18 - Chia seeds
19 - Edible flowers (for garnish)
# How-To Steps:
01 - In a small skillet over medium heat, combine chopped almonds, shredded coconut, and rolled oats. Toast for 2 to 3 minutes, stirring frequently, until fragrant. Add coconut oil, honey or maple syrup, and a pinch of sea salt. Continue cooking for 1 to 2 minutes, stirring constantly, until the mixture turns golden and becomes slightly sticky. Remove from heat and let cool completely.
02 - Place frozen blueberries, frozen peach slices, banana, coconut milk, Greek yogurt, honey if using, and chia seeds into a blender. Blend on high until thick and completely smooth. Add a splash more coconut milk if a thinner consistency is desired.
03 - Divide the smoothie mixture evenly between two bowls. Arrange fresh blueberries, peach slices, banana slices, extra shredded coconut, chia seeds, and edible flowers on top. Sprinkle the cooled almond crumble over each bowl. Serve immediately.
# Expert Advice:
01 -
- The coconut milk makes it impossibly creamy without needing ice cream or dairy heaviness.
- That little skillet crumble takes five minutes and turns a smoothie into something genuinely exciting to eat.
- You can swap almost every ingredient based on what is lingering in your kitchen.
02 -
- Frozen fruit is the key to achieving that thick, spoonable consistency because thawed or fresh fruit will leave you with something closer to soup.
- Let the crumble cool completely on the plate before adding it or it will sink right into the smoothie and disappear.
03 -
- Freeze your coconut milk in ice cube trays and blend those in instead of liquid for an impossibly thick, almost soft serve texture.
- A tiny pinch of cinnamon in the crumble adds warmth that makes the fruit flavors taste more complex without anyone knowing your secret.