This Coconut Smoothie Bowl Is One of My Favorite Breakfasts
Coconut Smoothie Bowl
Cuisine: BreakfastIt’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
Instructions
- 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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