Photo Credit: Alena Haurylik

Raspberry-Coconut Smoothie Bowl


This smoothie-in-a-bowl has a slightly thicker consistency, making it perfect for eating with a spoon. To add to the fun, you can jazz up the bowl with your favorite toppings, turning each breakfast into a new Instagram photo opportunity. #smoothiebowl

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Recipe Type: Breakfast
Author: Noelle Tarr and Stefani Ruper
Makes: 1 16-ounce serving


  • 1 banana, peeled, frozen, and sliced
  • 1 cup canned full-fat coconut milk
  • 2 tablespoons coconut water
  • 1 cup frozen raspberries
  • 1 tablespoon almond butter
  • 1/2 teaspoon pure vanilla extract
  • Extra Toppings
  • Raspberries, sliced kiwi, or sliced dragon fruit
  • Chopped nuts, such as walnuts, or pecans, or pumpkin seeds
  • Unsweetened coconut flakes
  • Freeze-dried fruit chunks


  1. To make the smoothie base, place the banana, coconut milk, and coconut water in a blender and pulse until combined. Add the raspberries, almond butter, and vanilla and blend until smooth, scraping down the sides of the blender as necessary.
  2. Pour the smoothie into a bowl, sprinkle with the desired toppings, and delight in eating a smoothie with a spoon.
  3. Change it up: Add 1 scoop grass-fed collagen peptides to the smoothie (while blending) to give it gut-healing properties.

From the book, COCONUTS AND KETTLEBELLS: A Personalized 4-Week Food and Fitness Plan for Long-Term Health, Happiness, and Freedom. Copyright 2018 by Noelle Tarr and Stefani Ruper. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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