Ube Coconut Smoothie Bowl (Printable)
A creamy blend of ube, coconut milk, and fresh tropical fruit for a refreshing start.
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen ube (purple yam), cooked and diced
02 - 1 frozen banana
03 - 1/2 cup coconut milk (full-fat, chilled)
04 - 1/4 cup coconut yogurt (unsweetened or lightly sweetened)
05 - 2 tablespoons maple syrup or agave nectar
06 - 1 teaspoon vanilla extract
07 - Pinch of sea salt
08 - 1/2 cup ice cubes (optional, for thicker texture)
→ Toppings
09 - 1/2 mango, diced
10 - 1/2 cup fresh pineapple, diced
11 - 1/2 kiwi, sliced
12 - 2 tablespoons unsweetened shredded coconut
13 - 2 tablespoons granola (gluten-free if needed)
14 - 1 tablespoon chia seeds
15 - Fresh mint leaves (optional, for garnish)
# How-To Steps:
01 - Combine frozen ube, banana, coconut milk, coconut yogurt, maple syrup, vanilla extract, sea salt, and ice (if using) in a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down sides as needed.
02 - Taste the blended mixture and add more maple syrup if desired. Blend briefly to incorporate any additional sweetener.
03 - Divide the smoothie base evenly between two serving bowls, using a spatula to transfer all of the mixture.
04 - Arrange mango, pineapple, kiwi, shredded coconut, granola, and chia seeds on top of the smoothie base. Add fresh mint leaves for garnish if using.
05 - Enjoy the smoothie bowl right away with a spoon while the texture is thick and cold.
# Expert Advice:
01 -
- That stunning purple color makes mornings feel magical before you even take a bite
- Creamy coconut and sweet ube taste like dessert but it's actually breakfast
02 -
- Frozen fruit is non-negotiable here—fresh fruit will make it too thin and watery
- The smoothie base melts quicker than you think so have your toppings ready before you start blending
03 -
- Freeze your coconut yogurt in an ice cube tray ahead of time for extra thickness
- Use a tamper if your blender has one to get everything moving without adding more liquid