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Vanilla Coconut Smoothie Bowl (Vegan and Gluten-free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 27 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes (excluding freezing time)
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Blending
  • Cuisine: Vegan
  • Diet: Vegan, Gluten Free

Description

This Vanilla Coconut Smoothie Bowl is a creamy, refreshing vegan and gluten-free treat perfect for a quick breakfast or snack. Made with frozen bananas, coconut milk, and real vanilla beans, it offers a naturally sweet and satisfying ice-cream-like texture without any added sugars. Enjoy it topped with your favorite crunchy toppings for added texture and flavor.

Ingredients

Fruit

  • 2 ripe bananas, sliced and frozen

Liquids

  • 1 can full fat coconut milk, frozen in ice cube tray
  • ⅓ – ½ cup unsweetened almond or oat milk

Flavoring

  • 1 vanilla bean pod or 1 teaspoon vanilla bean paste

Toppings (optional)

  • Toasted coconut
  • Mini chocolate chips

Instructions

  1. Freeze Ingredients: The day before making the smoothie bowl, freeze the prepared bananas and coconut milk. Slice the bananas and lay them flat on a cookie sheet to freeze for at least 1 hour. Shake the can of coconut milk well, pour into an ice cube tray, and freeze overnight or until completely solid.
  2. Prepare Vanilla Bean: If using a vanilla bean pod, place it on a cutting board and flatten with your finger. Carefully slice lengthwise without cutting all the way through. Open the pod and scrape out the vanilla seeds with the back of a knife.
  3. Add Liquids to Blender: Pour 1/3 cup of almond or oat milk into a high-speed blender’s bowl to start the blending process smoothly.
  4. Add Frozen Ingredients and Vanilla: Add the frozen banana slices, coconut milk ice cubes, and scraped vanilla beans to the blender on top of the liquid.
  5. Blend Until Smooth: Use the tamper to move the mixture around while blending. Stop and stir as needed to achieve a smooth consistency similar to ice cream. Add additional plant milk if necessary to facilitate blending.
  6. Serve: Serve immediately. Optionally, top with toasted coconut and mini chocolate chips for extra texture and flavor.

Notes

  • Freezing the bananas and coconut milk ahead of time is essential for the thick, creamy texture.
  • For best flavor, use a vanilla bean pod, but vanilla bean paste works well as a substitute.
  • Adjust the amount of almond or oat milk depending on desired thickness.
  • Use a high-speed blender to easily achieve the ice-cream-like consistency.
  • Toppings like toasted coconut and mini chocolate chips add delightful texture contrast but are optional.

Find it online: https://dishmelt.com/vanilla-coconut-smoothie-bowl-vegan-and-gluten-free-recipe/