Name: Coconut & Raspberry Power Smoothie Bowl
Prep time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 cup frozen raspberries; 1 frozen banana (peeled and sliced before freezing); 3/4 cup full-fat coconut milk; 1 tablespoon chia seeds; 1 tablespoon almond butter; 1-2 teaspoons maple syrup (adjust to taste); 1/2 cup granola (low-sugar, gluten-free if needed); 1/4 cup fresh raspberries (for topping); 2 tablespoons shredded coconut (for topping); 1 tablespoon sliced almonds (for topping)

This Coconut & Raspberry Power Smoothie Bowl is a vibrant, nutrient-packed breakfast bursting with tropical coconut and tangy raspberry flavors. Creamy, refreshing, and customizable, it’s perfect for a quick, healthy start. Loaded with superfoods, it fuels your day with energy, vitamins, and antioxidants in every delicious spoonful.

Why You’ll Love This Recipe

This smoothie bowl is a game-changer for breakfast lovers seeking a healthy yet indulgent meal. The combination of creamy coconut milk and tart raspberries creates a delightful balance of flavors that feels like a treat but nourishes your body. Packed with protein, fiber, and healthy fats from ingredients like chia seeds and almond butter, it keeps you full and energized for hours. It’s incredibly versatile—swap ingredients to suit your taste or dietary needs, and it’s ready in just 10 minutes. Whether you’re a busy professional, a fitness enthusiast, or someone who loves vibrant, Instagram-worthy meals, this bowl is quick, easy, and endlessly customizable. Plus, it’s vegan, gluten-free, and kid-friendly, making it a crowd-pleaser for all.

Recipe Tips and Tricks

Blend for Smoothness: Use a high-powered blender to achieve a creamy, lump-free texture. Blend on low first, then increase speed.
Chill Your Bowl: Pop your serving bowl in the fridge for 5 minutes before serving to keep the smoothie cold and refreshing.
Layer for Texture: Add toppings in layers—start with granola, then fruit, then seeds—to ensure even distribution in every bite.
Adjust Thickness: If the smoothie is too thick, add a splash of coconut milk; if too thin, toss in more frozen banana.
Prep Ahead: Freeze bananas and raspberries in portioned bags for quicker morning prep.
Taste as You Go: Adjust sweetness with a drizzle of maple syrup or honey if needed, especially if raspberries are tart.
Use Fresh Toppings: Freshly sliced fruit or toasted coconut flakes elevate flavor and presentation.
Clean Blender Tip: Rinse your blender immediately after pouring the smoothie to avoid stuck-on residue.

Yield: Serves 2

Coconut & Raspberry Power Smoothie Bowl

A creamy, tropical Coconut & Raspberry Power Smoothie Bowl packed with superfoods for a healthy, vibrant breakfast ready in minutes.

Prep Time 10 minutes

Additional Time 5 minutes

Total Time 15 minutes

Ingredients

1 cup frozen raspberries
1 frozen banana (peeled and sliced before freezing)
3/4 cup full-fat coconut milk
1 tablespoon chia seeds
1 tablespoon almond butter
1-2 teaspoons maple syrup (adjust to taste)
1/2 cup granola (low-sugar, gluten-free if needed)
1/4 cup fresh raspberries (for topping)
2 tablespoons shredded coconut (for topping)
1 tablespoon sliced almonds (for topping)

Instructions

Gather Your Ingredients: Start by collecting all ingredients to make the process smooth and fun. Having everything ready saves time and keeps the morning stress-free!
Prep Your Blender: Use a high-powered blender for the creamiest results. If you’re using a less powerful blender, be patient and blend in stages.
Add Liquid First: Pour 3/4 cup coconut milk into the blender. Starting with liquid helps the blades move easily and creates a smoother blend.
Add Frozen Fruits: Toss in 1 cup frozen raspberries and 1 frozen banana. These give your bowl its vibrant color and creamy texture.
Include Power Boosters: Add 1 tablespoon chia seeds and 1 tablespoon almond butter for a nutrient-packed punch. These add fiber, protein, and healthy fats.
Sweeten to Taste: Drizzle in 1-2 teaspoons maple syrup, depending on how sweet you like it. Blend briefly to combine, then taste and adjust if needed.
Blend Until Smooth: Blend on low speed for 10 seconds, then increase to high for 30-45 seconds until creamy and lump-free. Scrape down the sides if needed.
Check Consistency: If too thick, add a splash of coconut milk; if too thin, add a few more frozen raspberries or half a banana.
Assemble Your Bowl: Pour the smoothie into two chilled bowls. Swirl the top with a spoon for a pretty presentation.
Top with Crunch and Color: Sprinkle 1/2 cup granola, 1/4 cup fresh raspberries, 2 tablespoons shredded coconut, and 1 tablespoon sliced almonds over each bowl. Dig in and enjoy!

Notes

For the best flavor, use ripe bananas for freezing—they’ll make the smoothie naturally sweeter.
If you’re allergic to nuts, swap almond butter and sliced almonds with seed-based alternatives.
To make it kid-friendly, reduce chia seeds and add more fruit toppings for extra appeal.
For a thicker bowl, use less coconut milk or add a handful of ice cubes during blending.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 566Total Fat 36gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 38mgCarbohydrates 58gFiber 15gSugar 25gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Coconut Milk: Full-fat canned coconut milk gives a rich, creamy texture and tropical flavor. Light coconut milk works for a lower-calorie option, but it’s less decadent.
Frozen Raspberries: These provide a tart, vibrant flavor and a boost of antioxidants. Fresh raspberries can work but may dilute the texture.
Frozen Banana: Adds natural sweetness and creaminess. Freeze ripe bananas for the best flavor—peel and slice before freezing for easier blending.
Chia Seeds: These tiny powerhouses add fiber, omega-3s, and a slight crunch. Soak them briefly for a smoother texture if preferred.
Almond Butter: Contributes healthy fats and a nutty depth. Swap with peanut butter or sunflower seed butter for nut-free diets.
Maple Syrup: A natural sweetener to balance tartness. Adjust to taste or use honey or agave for alternatives.
Granola and Toppings: Choose a low-sugar granola for crunch. Fresh fruit, coconut flakes, or nuts enhance texture and flavor.

Variations and Substitutions

This smoothie bowl is highly adaptable to suit various dietary preferences or pantry staples. For a nut-free version, swap almond butter with sunflower seed butter or omit it entirely for a lighter bowl. If raspberries aren’t your favorite, try frozen strawberries, blueberries, or mixed berries for a different flavor profile. For a lower-sugar option, skip the maple syrup and rely on the banana’s natural sweetness, or add a touch of stevia. If you’re not a fan of coconut milk, almond milk, oat milk, or soy milk are great alternatives, though they’ll slightly alter the tropical vibe. For a protein boost, add a scoop of plant-based protein powder or Greek yogurt (if not vegan). To make it grain-free, replace granola with extra nuts or seeds. For a fun twist, blend in a handful of spinach or kale for a green smoothie bowl without sacrificing flavor.

Storage Options

Store the smoothie base (without toppings) in an airtight container in the fridge for up to 24 hours. Stir well before serving, as separation may occur. Freezing is also an option—pour into a freezer-safe container for up to 1 month. Thaw in the fridge overnight and blend briefly to restore smoothness. Toppings like granola, fresh fruit, or coconut flakes should be added fresh to maintain texture and flavor. Avoid storing fully assembled bowls, as toppings can become soggy.