Mango-Coconut Smoothie Bowls (vegan)

I bet you that a lot of kids dream of finally becoming adults, just so they can have ice cream for breakfast, whenever they wish. I don’t really remember if that was something I was looking forward to, but it sure feels good having healthy breakfast that tastes like a giant cheat meal.

If you follow any health-conscious accounts on Instagram, chances are you’ve seen them feature smoothie bowls. The idea is to create a smoothie that’s so thick and creamy that it needs to be eaten with a spoon.

Today’s recipe is very similar to my Out of this World Coconut-Mango Smoothie, and it’s just as tasty. I usually like to prepare single-serving smoothies in the morning- it’s a perfect way to get in all those great nutrients, even when you’re on the go. Smoothie bowls are great to enjoy when you have a bit more time in the morning and want to indulge in every single spoonful.

Another awesome thing about these smoothie bowls is that the possibilities are endless. You can mix fruit and veggies, you can use coconut water or almond/cashew milk and use as many, or as little toppings as you want. I love using homemade granola and coconut shavings because they both add a nice crunch.

Mango-Coconut Smoothie Bowls (vegan)

Servings 2 bowls

Ingredients

• 5 frozen bananas
• 1.5 cups frozen mango
• .5 cup almond milk
• 1 tsp chia seeds
• 1 tsp vanilla extract
• 1 tbsp coconut palm sugar
• 1/4 cup shredded coconut
• handful coconut shreds for topping
• handful homemade granola for topping
• handful raspberries for topping

Instructions

1. Place all ingredients for your smoothie in a blender and blend until smooth. You can use fresh fruit instead of frozen, but then I recommend that you add some ice, so that the consistency is thick and creamy.
2. Using a big spoon, place your smoothie in a bowl and top off with some coconut shavings, raspberries and homemade granola (toasted oats with almonds and vanilla extract).

Did any of you try making these? If so, what’s your favorite combo?