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This Coconut Smoothie Bowl Is One of My Favorite Breakfasts

Maya Feller preparing a Coconut Smoothie Bowl in her kitchen with ingredients including coconut milk, blueberries, walnuts, chocolate chips, and vanilla.

By Maya Feller, MS, RD, CDN

December 14th, 2020

Coconut Smoothie Bowl

Coconut Smoothie Bowl

Recipe by Maya FellerCuisine: Breakfast

It’s easy for breakfast to become repetitive, especially because the days all blend together right now. Consider it high time to switch up your 198-mornings-in-a-row oatmeal breakfast with this creamy coconut smoothie bowl I offered to Well+Good’s Cook with Us series. It’s the perfect combination of sweet and savory, and it’s something you can actually have at any time of day.

Ingredients

  • 1, 15oz can full-fat coconut milk, frozen

  • 1, 15oz can coconut cream, chilled

  • 2 tsp. vanilla extract

  • 1 tbsp maple syrup

  • 2 tbsp chopped walnuts

  • 2 tbsp chocolate chips

  • 2 tbsp toasted coconut flakes

  • blueberries

Directions

  • Freeze coconut milk in an ice cube tray
  • Remove frozen coconut cubes and set aside
  • Place frozen cubes, coconut cream and maple syrup into a food processor or blender. Blend until smooth.
  • Top with walnuts, chocolate chips, coconut flakes and blueberries

Recipe Video

This recipe is one of my contributions to the “Cook With Us” series from Well+Good.

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