Strawberry Mango Coconut Smoothie Bowl (Printable)
Vibrant tropical blend of strawberries, mango, and creamy coconut milk topped with chia seeds and fresh fruit.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen strawberries
02 - 1 cup frozen mango chunks
03 - 1 ripe banana, sliced
04 - 3/4 cup unsweetened coconut milk
05 - 1 tablespoon maple syrup
06 - 1 teaspoon vanilla extract
→ Toppings
07 - 1/2 cup fresh strawberries, sliced
08 - 1/2 cup fresh mango, diced
09 - 1/4 cup unsweetened shredded coconut
10 - 2 tablespoons chia seeds
11 - 2 tablespoons granola
12 - 1 tablespoon pumpkin seeds
13 - Fresh mint leaves for garnish
# How-To Steps:
01 - Combine frozen strawberries, frozen mango, banana, coconut milk, maple syrup, and vanilla extract in a high-speed blender. Blend until completely smooth and creamy, adding additional coconut milk by the tablespoon if needed to achieve thick, pourable consistency.
02 - Divide the blended smoothie mixture evenly between two serving bowls, using a spatula to scrape all contents from the blender.
03 - Artistically arrange sliced fresh strawberries, diced mango, shredded coconut, chia seeds, granola, pumpkin seeds, and mint leaves over the surface of each bowl. Create sections or patterns for visual appeal.
04 - Serve the smoothie bowls right away with spoons while the base remains thick and frozen, and toppings are fresh and crisp.
# Expert Advice:
01 -
- It transforms frozen fruit into something that feels like a fancy cafe breakfast in under ten minutes
- The toppings make it feel substantial enough to power you through until lunch
02 -
- Thicker smoothie base holds toppings better, so add frozen fruit rather than more liquid if it's too thin
- Frozen fruit must be completely frozen or you'll end up with a watery smoothie instead of a scoopable bowl
03 -
- A splash of lemon juice brightens all the fruit flavors without making it taste sour
- Leftover smoothie base can be frozen into popsicle molds for an entirely different treat