Pineapple Matcha Coconut Smoothie Bowl (Printable)

Tropical pineapple and matcha blended with coconut, topped with crunchy granola and fresh fruit.

# What You’ll Need:

→ Smoothie Base

01 - 1 cup frozen pineapple chunks
02 - 1 medium banana, sliced and frozen
03 - 1/2 cup coconut milk, full-fat or light
04 - 1/4 cup plain coconut yogurt, unsweetened or lightly sweetened
05 - 1 teaspoon matcha green tea powder
06 - 1 tablespoon chia seeds
07 - 1 to 2 teaspoons maple syrup or agave syrup, optional, to taste

→ Toppings

08 - 1/2 cup granola, gluten-free if needed
09 - 1/4 cup fresh pineapple, diced
10 - 2 tablespoons unsweetened coconut flakes
11 - 1 tablespoon pumpkin seeds (pepitas)
12 - 1 teaspoon chia seeds
13 - Fresh mint leaves, optional, for garnish

# How-To Steps:

01 - Add frozen pineapple chunks, frozen banana slices, coconut milk, coconut yogurt, matcha powder, chia seeds, and maple syrup if using to a high-speed blender.
02 - Blend on high until completely smooth and creamy. Add an extra splash of coconut milk if needed to reach a thick, spoonable consistency.
03 - Pour the smoothie base evenly between two serving bowls.
04 - Arrange granola, diced fresh pineapple, coconut flakes, pumpkin seeds, chia seeds, and mint leaves over each bowl as desired.
05 - Enjoy right away with a spoon while the smoothie base is cold and the toppings retain their crunch.

# Expert Advice:

01 -
  • The tropical sweetness of pineapple completely masks the earthy bitterness some people dislike in matcha.
  • It comes together in about ten minutes but looks like something from an expensive cafe.
  • The combination of creamy base and crunchy toppings makes every spoonful interesting.
02 -
  • Add all liquid before frozen ingredients or your blender will jam and make an awful grinding noise that scares everyone in the house.
  • Matcha clumps stubbornly in cold liquid so sift it or press it against the blender wall with a spoon before blending to avoid green speckled lumps.
03 -
  • Toast your coconut flakes in a dry pan for two minutes before sprinkling them on top and your whole bowl will suddenly taste like a tropical dessert.
  • Make extra smoothie base and freeze it in silicone molds for a quick breakfast you can thaw slightly the night before.

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