Reynaldo’s Cocina 📍
Tropical Smoothie Bowl
A refreshing tropical smoothie bowl made with mango, pineapple, banana, coconut milk, Greek yogurt, fresh fruit, granola, coconut, and chia seeds.
Ingredients
Smoothie Base
- 2 frozen bananas
- 2 cups frozen mango
- 1 cup frozen pineapple
- 1/2 cup coconut milk
- 1/2 cup Greek yogurt
- 1 tbsp honey
- 1 tsp vanilla extract
Toppings
- Fresh strawberries sliced
- Fresh mango diced
- Fresh pineapple
- Banana slices
- Granola
- Coconut flakes
- Chia seeds
- Optional Finish
- Honey drizzle
- Extra coconut
Equipment
- - High powered blender
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Serving bowls
- Spoon
Method
- Wash and prepare all fresh fruit toppings.
- Place toppings into small bowls and set aside.
- Add coconut milk, Greek yogurt, honey, and vanilla extract to a high powered blender.
- Add frozen bananas, frozen mango, and frozen pineapple.
- Blend on low speed, stopping as needed to scrape down the sides.
- Continue blending until thick and smooth with a soft serve consistency.
- Avoid adding excess liquid.
- Spoon the smoothie mixture into serving bowls.
- Use the back of a spoon to smooth the surface.
- Top with strawberries, mango, pineapple, banana slices, granola, coconut flakes, and chia seeds.
- Finish with a drizzle of honey and extra coconut if desired.
- Serve immediately.
Notes
• Use frozen fruit instead of ice for the thickest smoothie bowl texture.
• Add liquid gradually to prevent the mixture from becoming too thin.
• Scrape the blender sides rather than adding extra milk whenever possible.
• Add crunchy toppings just before serving to maintain their texture.
