Smoothies in general always make for a great breakfast, snack, or even dessert, depending on what you add to them, and the same goes for smoothie bowls, of course. The difference between them being the texture, and the way of serving.
If you feel like having a healthy ice-cream for breakfast, this is the smoothie bowl for you. Fresh coconut, bananas, strawberries, currants, and some chocolate, for good measure, of course. It does require some planning, because you need to freeze the banana slices, but other than that, it is a very simple and straightforward recipe that will not take more than 10 minutes to prepare.
One other thing that is really good is that you can use vegan yoghurt and agave nectar to make this smoothie completely vegan. Feel free to add even some granola on top, for a very abundant breakfast!
For the smoothie bowls
200 grams fresh coconut meat
250 grams frozen ripe bananas
100 grams fresh strawberries
50 grams fresh red currants
250 grams vanilla yoghurt
2 tablespoons raw honey
1 teaspoon vanilla bean paste
100 grams frozen fruit of your choice
100 grams fresh ripe bananas
50 grams dark chocolate
Peel and slice bananas, and arrange the slices on a baking sheet covered with baking parchment, for easier removal. Place the slices into the freezer for at least 2 hours, but if plan to have these smoothie bowls for breakfast, you can do this the night before. When ready to make the smoothies, place the frozen banana slices, berries, currants, and the yoghurt into a food processor, and let it run for about 30 seconds to a minute, to blend it well.
After that, add in the fresh coconut meat, along with the honey, and the vanilla, and blend it well once more. When completely blended, the smoothie should resemble soft-served ice-cream. Divide it between two serving bowls, arrange some fresh banana slices on top, a few frozen berries, and some finely grated chocolate. You can add fresh or toasted coconut flakes, granola, as well as other healthy toppings of your choice. serve immediately. Yields 2 large servings.
By Tina Vesić