Tropical Smoothie Bowl Recipes

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TROPICAL SMOOTHIE BOWL



Tropical Smoothie Bowl image

This wake-me-up smoothie bowl with fruit, oats and cinnamon helps me start the day feeling satisfied. Sometimes I top it off with granola and berries or cherries. -Jonelle Dansie, Murray, Utah

Provided by Taste of Home

Time 10m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons frozen orange juice concentrate, thawed
3/4 cup peeled fresh or frozen mango chunks, thawed
3/4 cup (1/2 pound) fresh or frozen pineapple cubes
1/4 cup quick-cooking oats
1/4 cup vanilla soy or whey protein powder
2 tablespoons ground flaxseed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cold water
Optional toppings: granola, chopped mango and pineapple

Steps:

  • Place orange juice concentrate in a blender. Add fruit, oats, protein powder, flax, seasonings and water. Cover and process until smooth. If desired, add optional toppings. Serve immediately.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 6g fiber), Protein 10g protein.

STRAWBERRY AND TROPICAL FRUIT SMOOTHIE BOWLS



Strawberry and Tropical Fruit Smoothie Bowls image

Strawberries, coconut milk and frozen tropical fruit are blended to create these refreshing smoothie bowls, which are topped with shredded coconut, pistachios and matcha, a green tea that's been used in Japan for centuries. The garnish - strawberries, blueberries and chocolate turned into ladybugs - is optional but lends a touch of whimsy to this breakfast or snack.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons unsweetened shredded coconut
1 tablespoon unsalted pistachios, finely chopped
1/4 teaspoon matcha (green tea powder; optional)
2 tablespoons semisweet chocolate chips
4 small strawberries
4 blueberries
2 cups frozen tropical fruit blend (with strawberries)
1 banana
1 cup refrigerated coconut milk beverage
1 to 2 teaspoons honey

Steps:

  • Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner.
  • Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set.
  • Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs.

TROPICAL COCONUT SMOOTHIE BOWL RECIPE BY TASTY



Tropical Coconut Smoothie Bowl Recipe by Tasty image

Here's what you need: coconut milk, mango, pineapple, ice, topping of your choice

Provided by Camille Bergerson

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 5

¼ cup coconut milk
½ cup mango, peeled and cubed
½ cup pineapple, peeled and cubed
½ cup ice
topping of your choice

Steps:

  • Add all the ingredients to a blender and mix on high.
  • Pour into a bowl or half a coconut, and top with desired fruit and other toppings.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, Sugar 24 grams

TROPICAL SMOOTHIE BOWL



Tropical smoothie bowl image

Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl

Provided by Sara Buenfeld

Categories     Breakfast

Time 20m

Number Of Ingredients 9

1 small ripe mango , stoned, peeled and cut into chunks
200g pineapple , peeled, cored and cut into chunks
2 ripe bananas
2 tbsp coconut yogurt (not coconut-flavoured yogurt)
150ml coconut drinking milk
2 passion fruits , halved, seeds scooped out
handful blueberries
2 tbsp coconut flakes
a few mint leaves

Steps:

  • Put the mango, pineapple, bananas, yogurt and coconut milk in a blender, and blitz until smooth and thick. Pour into two bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.

Nutrition Facts : Calories 332 calories, Fat 15 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 38 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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