Vanilla Coconut Smoothie Bowl Recipe

Introduction

This Vanilla Coconut Smoothie Bowl is a creamy, refreshing treat that’s perfect for breakfast or a healthy snack. Made with frozen bananas and coconut milk, it has a naturally sweet and tropical flavor with a hint of vanilla. It’s easy to prepare and feels like a frozen dessert in every bite.

Ingredients

• 2 ripe bananas (sliced and frozen)
• 1 can full fat coconut milk (frozen in ice-cube tray)
• ⅓ – ½ cup unsweetened almond or oat milk
• 1 vanilla bean pod (or 1 teaspoon vanilla bean paste or pure vanilla extract)

Instructions

1. Step 1: The day before making the smoothie bowl, peel and slice the bananas, then lay them flat on a cookie sheet and freeze for at least 1 hour. Shake the can of coconut milk well, pour it into an ice cube tray, and freeze overnight or until fully frozen.
2. Step 2: If using a vanilla bean pod, place it on a cutting board and flatten with your finger. Make a lengthwise slit without cutting all the way through, then carefully open the pod and scrape out the vanilla beans with the back of a knife.
3. Step 3: Pour 1/3 cup of almond or oat milk into the bowl of a high-speed blender.
4. Step 4: Add the frozen banana slices, coconut milk cubes, and scraped vanilla beans (or vanilla paste/extract) to the blender.
5. Step 5: Blend the mixture using the tamper to help move the solids around. If needed, pause to stir and continue blending until smooth with an ice-cream-like consistency. Add more plant milk gradually if the mixture is too thick.
6. Step 6: Serve immediately on its own or topped with toasted coconut flakes and mini chocolate chips for extra texture and flavor.

Tips & Variations

• For a creamier texture, use full fat coconut milk and freeze it in smaller cubes to blend more evenly.
• Swap the almond or oat milk for any other plant milk you prefer, such as soy or cashew milk.
• Add a handful of spinach or kale for a green smoothie bowl variation without compromising taste.
• Top with fresh berries, granola, or nuts to customize your bowl and add crunch.

Storage

This smoothie bowl is best enjoyed immediately for the best texture. If you need to store leftovers, keep them in an airtight container in the freezer for up to 1 day. Thaw slightly before serving and stir well. Re-blending with a splash of plant milk can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, you can use regular dairy milk if you prefer, but the smoothie may be less creamy and will have a different flavor profile.

What if I don’t have a vanilla bean pod?

You can easily substitute with 1 teaspoon of vanilla bean paste or pure vanilla extract, which will still give a lovely vanilla flavor.

Vanilla Coconut Smoothie Bowl Recipe

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★★★★★

4.9 from 89 reviews

A creamy and refreshing Vanilla Coconut Smoothie Bowl made with frozen bananas, coconut milk, and a touch of vanilla. This healthy and natural smoothie bowl is perfect for a nutritious breakfast or snack, offering a delightful tropical twist with a smooth, ice-cream-like texture.

• Author: Lily
• Prep Time: 10 minutes plus freezing time
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes (including freezing time)
• Yield: 2 smoothie bowls 1x
• Category: Breakfast
• Method: Blending
• Cuisine: Fusion
• Diet: Vegan

Ingredients

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Frozen Fruit and Liquids

• 2 ripe bananas (sliced and frozen)
• 1 can full fat coconut milk (frozen in ice cube tray)
• ⅓ – ½ cup unsweetened almond or oat milk

Flavoring

• 1 vanilla bean pod (or 1 teaspoon vanilla bean paste or pure vanilla extract)

Instructions

1. Freeze Ingredients: The day before preparation, peel and slice the bananas, then lay them flat on a cookie sheet and freeze for at least 1 hour. Shake the can of coconut milk well, pour it into an ice cube tray, and freeze overnight or until fully frozen.
2. Prepare Vanilla Bean: If using a vanilla bean pod, place it on a cutting board, flatten it with your finger, and make a lengthwise slit without cutting through. Open the pod carefully and scrape out the vanilla seeds with the back of a knife.
3. Add Liquid to Blender: Pour 1/3 cup of almond or oat milk into a high-speed blender bowl to help blend the ingredients smoothly.
4. Add Frozen Ingredients and Flavoring: Add the frozen banana slices, frozen coconut milk cubes, and the scraped vanilla beans or vanilla extract/paste into the blender.
5. Blend to Smooth Consistency: Blend the mixture using the blender tamper to push down solids. If necessary, stop, stir, and blend again until smooth and resembling ice cream. Add more plant milk gradually if needed to reach the right consistency.
6. Serve: Serve the smoothie bowl immediately, plain or topped with toasted coconut flakes and mini chocolate chips for added texture and flavor.

Notes

• Freezing the bananas and coconut milk ahead of time is essential for achieving the thick, creamy texture of an ice cream-like smoothie bowl.
• The vanilla bean pod adds a fresh, fragrant vanilla flavor, but vanilla bean paste or pure extract can be used as convenient alternatives.
• Adjust the amount of almond or oat milk to control the thickness of the smoothie bowl.
• To keep it dairy-free and vegan, use plant-based milk alternatives as suggested.
• Toppings like toasted coconut and mini chocolate chips add a nice crunch and extra flavor dimension but are optional.

Keywords: vanilla smoothie bowl, coconut smoothie, frozen banana smoothie, vegan breakfast, healthy smoothie bowl, tropical smoothie bowl