Raspberry Coconut Almond Smoothie Bowl (Printable)
Vibrant raspberry-coconut blend with almonds and crunchy chia sprinkle
# What You’ll Need:
→ Smoothie Base
01 - 1 1/2 cups frozen raspberries
02 - 1 medium ripe banana, sliced and frozen
03 - 1/2 cup coconut milk
04 - 1/2 cup plain or coconut yogurt
05 - 2 tbsp almond butter
06 - 1-2 tbsp honey or maple syrup
→ Toppings
07 - 1/4 cup sliced almonds
08 - 1/4 cup unsweetened coconut flakes
09 - 2 tbsp chia seeds
10 - 1/2 cup fresh raspberries
11 - 1 tbsp pumpkin seeds
# How-To Steps:
01 - Combine frozen raspberries, banana, coconut milk, yogurt, almond butter, and honey or maple syrup in a high-powered blender. Blend until thick and smooth, scraping down sides as needed for consistency.
02 - Pour the blended mixture evenly into two serving bowls, spreading to create an even surface for toppings.
03 - Distribute sliced almonds, coconut flakes, chia seeds, fresh raspberries, and pumpkin seeds evenly between both bowls, arranging them attractively on top.
04 - Enjoy the smoothie bowl right away with a spoon while the texture remains thick and the toppings stay crunchy.
# Expert Advice:
01 -
- The texture is somehow thick like gelato but still drinkable
- It actually keeps you full until lunch without feeling heavy
02 -
- The mixture will seem too thick at first but that's exactly what prevents the dreaded watery smoothie bowl situation
- Letting it sit even five minutes transforms the texture from perfect to disappointingly melty
03 -
- Freeze your serving bowls for 10 minutes before pouring, it keeps everything firm longer
- Warm your honey slightly if it's crystallized so it incorporates smoothly