Guava Lime Coconut Smoothie Bowl (Printable)
Tropical guava, lime and coconut bowl with toasted cashew crunch—ready in 10 minutes.
# What You’ll Need:
→ Smoothie Base
01 - 1 1/2 cups ripe guava flesh (about 3 medium guavas, peeled and deseeded)
02 - 1 frozen banana
03 - 1/2 cup coconut milk (full fat or light)
04 - 1/4 cup Greek-style coconut yogurt or any plant-based yogurt
05 - Juice and zest of 1 lime
06 - 1 tablespoon maple syrup or agave nectar (optional)
07 - Small pinch sea salt
08 - 1/2 cup ice cubes
→ Cashew Crunch Topping
09 - 1/3 cup raw cashews, roughly chopped
10 - 2 tablespoons unsweetened coconut flakes
11 - 1 tablespoon chia seeds
12 - 1 teaspoon coconut oil
13 - 2 teaspoons maple syrup
14 - Pinch salt
→ Bowl Toppings
15 - Sliced fresh kiwi
16 - Fresh berries such as blueberries and raspberries
17 - Sliced banana
18 - Extra coconut flakes
19 - Fresh mint leaves (optional)
# How-To Steps:
01 - Toast chopped cashews and coconut flakes with coconut oil in a small skillet over medium heat for 2–3 minutes until golden and fragrant. Stir in chia seeds, maple syrup, and a pinch of salt. Cook for 1 additional minute, then transfer to parchment paper to cool and crisp.
02 - Combine guava flesh, frozen banana, coconut milk, yogurt, lime juice and zest, maple syrup, sea salt, and ice in a blender. Blend until completely smooth and creamy. Taste and adjust sweetness or lime as desired.
03 - Divide smoothie base evenly between two serving bowls. Top each with prepared cashew crunch, fresh kiwi slices, berries, banana slices, extra coconut flakes, and mint leaves if using.
04 - Serve immediately while cold. Enjoy straight away for best texture and flavor.
# Expert Advice:
01 -
- Its like having a tropical vacation in a bowl, no plane ticket required
- The cashew crunch takes this from ordinary smoothie to something you'll crave at odd hours
02 -
- Work quickly once the base is blended. It melts faster than you think, and nobody wants a soup bowl.
- The cashew crunch can be made ahead and stored in an airtight container for up to a week.
03 -
- Use really ripe guavas. Underripe ones are tart and astringent, and no amount of maple syrup can save them.
- Chill your bowls in the freezer for 10 minutes before assembling. It keeps everything cold longer.