Name: Vanilla Coconut Smoothie Bowl (Vegan & Gluten-Free) Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 2 ripe bananas, sliced and frozen; 1 can full fat coconut milk, frozen in ice cube tray; ⅓ – ½ cup unsweetened almond milk or oat milk; 1 vanilla bean pod or 1 teaspoon vanilla bean paste or pure vanilla extract

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Introduction

This Vanilla Coconut Smoothie Bowl is a creamy, refreshing treat perfect for a nourishing breakfast or snack. Naturally vegan and gluten-free, it combines the tropical richness of coconut with the sweet smoothness of bananas and vanilla for a delightful start to your day.

The image shows a bowl with three clear layers. The bottom layer is light brown oatmeal filling most of the bowl. On top of that, there is a thick layer of white yogurt slightly spread out. Scattered over the yogurt is a layer of small, dark brown chocolate chips on one side, and a layer of light beige crushed nuts or granola on the other side. A wooden spoon is placed inside the bowl at the right edge, resting on the layers. In the background, there is a clear jar filled with chopped nuts and a small clear bowl with chocolate chips, all placed on a white marbled surface. A woman’s hand holds the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas, sliced and frozen
1 can full fat coconut milk, frozen in an ice-cube tray
⅓ to ½ cup unsweetened almond or oat milk
1 vanilla bean pod or 1 teaspoon vanilla bean paste or pure vanilla extract

Instructions

Step 1: The day before making the smoothie bowl, peel and slice the bananas. Lay them flat on a cookie sheet and freeze for at least 1 hour. Shake the can of coconut milk well, open it, pour the milk into an ice cube tray, and freeze overnight or until completely frozen.
Step 2: If using a vanilla bean pod, place it on a cutting board and flatten it with your finger. Make a lengthwise slit without cutting all the way through, then carefully open the pod and scrape out the vanilla beans using the back of a knife.
Step 3: Pour ⅓ cup of almond or oat milk into the bowl of a high-speed blender. Add the frozen banana slices, coconut milk cubes, and scraped vanilla beans (or add vanilla bean paste or extract).
Step 4: Blend the mixture using the tamper to move solids around. If needed, stop the blender, stir, and blend again until smooth with an ice-cream-like consistency. Add more plant milk if the mixture is too thick.
Step 5: Serve immediately on its own or topped with your favorite additions like toasted coconut or mini chocolate chips.

Tips & Variations

For extra creaminess, use a high-speed blender and ensure bananas and coconut milk are well frozen before blending.
Try adding a tablespoon of nut butter or a handful of spinach for added nutrition and flavor.
Top with fresh fruit, granola, or seeds for varied texture and taste.

Storage

This smoothie bowl is best enjoyed immediately for the best texture. If you have leftovers, store them in an airtight container in the freezer for up to 24 hours. Thaw slightly before eating and stir well. Avoid refrigerating as the texture may become watery.

How to Serve

The image shows a coconut bowl filled with three distinct layers. The bottom layer is a creamy white base, topped on one side with a generous layer of light brown crushed nuts, and on the opposite side with small dark brown chocolate chips, some scattered on the white marbled surface around the bowl. Behind the bowl, there are two clear bowls; one filled with crushed nuts, and the other filled with chocolate chips. Next to the coconut bowl is a wooden spoon on the same white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full fat?

Full fat coconut milk is recommended for a creamier texture and richer flavor, but you can use light coconut milk if preferred. The smoothie might be less creamy but still delicious.

What can I substitute if I don’t have a vanilla bean pod?

You can use vanilla bean paste or pure vanilla extract as alternatives. Both provide the essential vanilla flavor and are easier to find.