Preparing myself for any rainy/slightly dreary days on the radar here in Pennsylvania by brightening up my breakfast with this delicious Tropical Smoothie Bowl! 🙂 I LOVE smoothies and smoothie bowls, but definitely don’t get the chance to make and enjoy them as often as I would like. This mixture is super easy to make and has a perfect balance of fruit flavors and creaminess. Organic strawberries from Taproot Farm were the highlight of this bowl – they are so incredibly sweet and delicious! So if you need a cheerful pick-me-up, something to cool down on a hot day, or just looking to try something new for breakfast, this recipe is for you! Enjoy! 🙂
Fresh Taproot Farm Organic Strawberries & Banana, Frozen Pineapple & Mango, and Light Coconut & Whole Milks, Topped with Whipped Cream, Cinnamon and Coconut Flakes
Makes 1 Jumbo Bowl or 2 Regular Bowl Portions
Recipe by © Alysha Melnyk 2018
Dry Measuring Cups
Liquid Measuring Cup
1 Cup Fresh Strawberries, Stems Removed (*Extra for Topping)
1 Large Banana (Half for the Smoothie, Half for Topping)
1/2 Cup Frozen Mango Pieces
1/2 Cup Frozen Pineapple Pieces
1/2 Cup Light Coconut Milk
1/3 Cup Whole Milk
Topping Options: Whipped cream, extra strawberries and banana, unsweetened coconut flakes and cinnamon.
1. Combine fresh strawberries, banana, frozen mango, frozen pineapple, light coconut milk and whole milk in blender and blend until smooth.
2. Pour into a bowl and top with banana, strawberries, coconut flakes, whipped cream and cinnamon.
3. Enjoy! 🙂