Coconut Coffee Smoothie Bowl
This tropical twist on breakfast combines coconut creaminess with bold coffee flavor, whipped into a rich, vegan smoothie bowl topped with crunchy beauty.
Ingredients
- 1 frozen banana
- ½ cup brewed coffee chilled
- ⅓ cup full-fat coconut milk
- 1 tbsp shredded coconut
- 1 tbsp chia seeds
- 1 tsp maple syrup
- ½ tsp vanilla extract
- ½ cup ice cubes
- Toppings:
- Granola ¼ cup per bowl
- Coconut flakes
- Sliced banana
- A few coffee beans yes, for drama
Instructions
- Add banana, coffee, coconut milk, shredded coconut, chia seeds, maple syrup, vanilla, and ice to a blender.
- Blend until thick, creamy, and slightly magical.
- Pour into bowls like a wellness influencer on launch day.
- Top with granola, flakes, banana slices, and optional coffee beans.
- Eat immediately. Act superior. You earned it.
Notes
Nutritional Values (Per Serving)
- Calories: 330
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Magnesium: 20%
- Iron: 15%
- Potassium: 18%
- Vitamin C: 10%
- Folate: 14%
Additional Notes & Tips
- Use canned coconut milk for that rich vibe.
- Add a scoop of plant-based protein powder to bulk it up.
- Sprinkle cinnamon for warmth (or pretend it’s autumn).
- Prep ingredients the night before for a no-brainer breakfast.
- Don’t skip toppings—life’s too short for boring bowls.