Peach Raspberry Coconut Smoothie Bowl (Printable)

Vibrant bowl blending peaches, raspberries, and coconut with crunchy almond topping

# What You’ll Need:

→ For the Smoothie Bowl

01 - 2 ripe peaches, pitted and sliced
02 - 1 cup frozen raspberries
03 - 1 banana, sliced and frozen
04 - 1/2 cup coconut milk (full fat or light)
05 - 1/4 cup plain coconut yogurt
06 - 1 tablespoon maple syrup or honey (optional)

→ For the Almond Crumble

07 - 1/3 cup raw almonds, roughly chopped
08 - 2 tablespoons rolled oats (gluten-free if needed)
09 - 1 tablespoon shredded coconut, unsweetened
10 - 1 tablespoon maple syrup
11 - 1/2 tablespoon coconut oil, melted
12 - Pinch of sea salt

→ Toppings (optional)

13 - Fresh peach slices
14 - Fresh raspberries
15 - Additional coconut flakes
16 - Chia seeds

# How-To Steps:

01 - In a small skillet over medium heat, combine chopped almonds, oats, shredded coconut, maple syrup, coconut oil, and a pinch of salt. Stir frequently for 3-5 minutes until golden and fragrant. Remove from heat and allow to cool.
02 - In a high-speed blender, combine peaches, frozen raspberries, banana, coconut milk, coconut yogurt, and maple syrup. Blend until smooth and creamy. If needed, add a little more coconut milk to reach desired consistency (thick, but spoonable).
03 - Divide the smoothie mixture between two bowls. Top generously with almond crumble and your favorite toppings such as fresh fruit, coconut flakes, and chia seeds.
04 - For best texture and flavor, serve the smoothie bowls immediately after assembly.

# Expert Advice:

01 -
  • The contrast between silky smooth coconut cream and crispy almond topping creates the most satisfying texture combination.
  • This bowl looks like it came from a fancy cafe but takes literally fifteen minutes from start to finish.
  • You can customize the toppings based on whatever fruit or nuts you have in your pantry.
02 -
  • If your smoothie base seems too thick to blend, let it sit for two minutes before adding more liquid, because frozen fruit needs a moment to soften slightly.
  • The crumble can be made in bulk and stored in an airtight container for up to a week, making busy mornings so much easier.
  • Use frozen peaches when fresh ones are not in season, because they are picked at peak ripeness and often have better flavor than out of season fresh peaches.
03 -
  • Freeze your coconut yogurt in ice cube trays for an extra creamy smoothie base that does not need as much liquid.
  • Toast your coconut flakes separately from the almonds and oats if you want some pieces to stay paler and others to get deeply golden.

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