Coconut Smoothie Bowl Recipe

I pared down decadent, ice-cream-like vanilla into a Vanilla Coconut Smoothie Bowl that’s entirely plant-based, made with just four simple ingredients and real vanilla bean flecks that make it a standout among my Easy Smoothie Bowls.

Sometimes the simplest ideas turn out to be the most unexpected. I made a Vanilla Coconut Smoothie Bowl that tastes like decadent vanilla ice cream but is totally plant based and weirdly simple.

The eyes catch the tiny flecks of seeds from a real vanilla bean, and the creaminess comes from full fat canned coconut milk so it feels indulgent but light. I love serving it when I want a Smoothie Dessert that feels special, or tossing it in the rotation of Easy Smoothie Bowls on lazy weekends.

It’s one of those things that makes you curious enough to spoon in and see why.

Ingredients

• Frozen ripe bananas add creamy texture, natural sweetness, and a good dose of fiber.
• They bring potassium and carbs for quick energy, not much protein though.
• Full fat coconut milk gives richness, healthy fats, and silky mouthfeel.
• It adds calories and tropical flavor, so use if you want indulgence.
• Real vanilla seeds give warm aromatic flavor without added sugar.
• It’s mostly flavor, tiny antioxidants, makes bowl taste like dessert not fake.
• Unsweetened shredded coconut adds chewy texture, bit of healthy fat and fiber.
• Low sugar but watch portions since it’s calorie dense.

Ingredient Quantities

• 3 medium ripe frozen bananas (about 2 1/2 to 3 cups)
• 1/2 cup full fat canned coconut milk or coconut cream
• Seeds from 1 real vanilla bean
• 2 tablespoons unsweetened shredded coconut

How to Make this

1. Break the frozen bananas into chunks and put them in the freezer bowl so they stay cold; if your blender is weak let them sit 2 to 3 minutes to soften a tad, but still frozen is best for texture.

2. Cut the vanilla bean lengthwise and scrape the seeds with the back of a knife, add the seeds to the blender, don’t throw away the pod, you can stir it into warm coconut milk later for extra flavor.

3. Add the frozen banana chunks, 1/2 cup full fat canned coconut milk or coconut cream, the vanilla seeds, and 1 tablespoon of the shredded coconut to the blender or food processor. Reserve the other tablespoon for topping.

4. Pulse a few times to break it up, then blend on high. Stop and scrape the sides with a spatula as needed so everything blends evenly.

5. Keep blending until it’s thick and creamy like soft serve; if it’s too stiff add 1 teaspoon at a time of coconut milk, but don’t thin it out too much, you want scoopable texture.

6. If your blender struggles, switch to a sturdy food processor, or let the bananas warm 5 minutes and try again, or use a tamper to push things toward the blades.

7. Spoon into bowls, sprinkle the reserved shredded coconut on top, or quickly toast the coconut in a dry skillet for 1 to 2 minutes for nuttier flavor before topping.

8. Serve right away for soft-serve style, or freeze the bowls 10 to 20 minutes for a firmer bowl; store leftovers in an airtight container in the freezer up to a week and let sit a few minutes before scooping.

Equipment Needed

1. High-speed blender or a sturdy food processor — use the food processor if the blender bogs down, or let bananas sit 2 to 3 minutes to soften a bit
2. Freezer-safe bowl or chilled metal bowl to hold the frozen banana chunks so they stay cold and don’t clump
3. Sharp paring knife and small cutting board for splitting the vanilla bean and trimming bananas if needed
4. Rubber or silicone spatula to stop, scrape the sides and get every bit blended
5. Measuring cups and spoons (at least 1/2 cup and a teaspoon) for the coconut milk and small adjustments
6. Small dry skillet for quickly toasting the shredded coconut if you want a nuttier top
7. Tamper or sturdy wooden spoon to push fruit toward the blades when the motor struggles
8. Serving bowls, spoons and an airtight freezer-safe container for leftovers (label and date it so you don’t forget)

FAQ

Coconut Smoothie Bowl Recipe Substitutions and Variations

• 3 medium ripe frozen bananas: swap with frozen mango chunks, use the same amount and it’ll still be creamy and tropical; or try frozen avocado for super rich texture; or 1 cup plain Greek yogurt plus 1 cup ice if you want less sweetness.
• 1/2 cup full fat canned coconut milk or coconut cream: swap with 1/2 cup full fat coconut yogurt for similar tang and body, or 1/2 cup cashew cream (blend soaked cashews with water) for a silky non-dairy option, or 1/2 cup full fat dairy milk if you’re not avoiding dairy.
• Seeds from 1 real vanilla bean: use 1 teaspoon pure vanilla extract, or 1 teaspoon vanilla paste, or 1/2 teaspoon vanilla powder if that’s what you have on hand.
• 2 tablespoons unsweetened shredded coconut: swap with 2 tablespoons desiccated coconut, or 2 tablespoons coconut flakes, or 2 tablespoons toasted coconut chips for extra crunch, or 2 tablespoons sliced almonds if you want a nutty crunch instead.

Pro Tips

1) Keep everything super cold, especially the bananas and the blender bowl. If your blender struggles, chop the bananas smaller and pulse first, then blend; letting them sit just 1 or 2 minutes to soften a tiny bit helps but dont let them warm up or you’ll get mush not cream.

2) After you scrape the seeds save the pod, simmer it in warm coconut milk for a few minutes then cool it and use that milk instead of straight-from-the-can for a deeper, rounder vanilla flavor. You can also bury the dry pod in sugar to make quick vanilla sugar.

3) Toast the shredded coconut in a dry skillet until just golden, not brown, it goes from perfect to burned in seconds. Watch it, stir constantly, and cool it on a plate so it stays crisp for topping.

4) Add a tiny pinch of salt to bring out the sweetness, and if you want silkier mouthfeel stir in 1 teaspoon melted coconut oil or a teaspoon of neutral oil right at the end. Little amounts go a long way, dont overdo it or it’ll get greasy.

5) To avoid ice crystals when storing, press plastic wrap right on the surface before sealing the container and store up to a week. Let it sit at room temp 3 to 5 minutes before scooping for best texture.