If a beach vacation and a breakfast had a baby, it would be this. These Tropical Smoothie Bowls are a vibrant, spoonable blend of mango, pineapple, banana, and coconut milk topped with colorful fruits, granola, and a drizzle of honey or nut butter. It tastes like a morning at the beach and looks like a tropical postcard. 💛 Perfect for summer brunches, backyard gatherings, or a Monday that needs a little sparkle.
If you love this, you might also adore my Strawberry Shortcake Overnight Oats and Pineapple Coconut Popsicles — same sunny vibes, same fruity joy.
📝 Ingredients
Smoothie Base:
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 frozen banana
- 1/2 to 3/4 cup coconut milk (adjust for thickness)
Toppings (choose your favorites!):
- Sliced kiwi
- Fresh berries (strawberries, blueberries, raspberries)
- Toasted coconut flakes
- Chia seeds or flaxseeds
- Granola
- Drizzle of honey or almond butter
📖 Instructions
1. Blend the base: In a high-speed blender, combine frozen mango, pineapple, banana, and coconut milk. Blend until smooth and thick — think soft-serve consistency.
2. Adjust as needed: Add more coconut milk 1 tablespoon at a time if it’s too thick to blend.
3. Assemble bowls: Pour into a shallow bowl and smooth out the top.
4. Top it off: Decorate with your favorite toppings! Aim for color, texture, and crunch.
5. Serve immediately: These are best enjoyed right away while cold and creamy.
🍽️ Serving Tips:
- Serve in coconut bowls or hollowed-out pineapples for party flair.
- Add a tropical drink umbrella for fun!
- Perfect with a side of iced matcha or pineapple mint tea.
🔄 Variations:
- Swap mango for papaya or frozen peaches.
- Add a handful of spinach for a green boost (you won’t taste it!).
- Use dairy yogurt for a creamier version.
🛠️ Troubleshooting:
- Too runny? Use less liquid and more frozen fruit.
- Hard to blend? Pause and stir, or use a tamper tool.
- Bland? Add a splash of lime juice or a pinch of salt to enhance flavor.
🧊 Storage:
- Best eaten fresh, but you can freeze the base in ice cube trays.
- Re-blend with a splash of milk for a quick smoothie later.
- Store toppings separately if prepping ahead.
Tropical Smoothie Bowls
Ingredients
Smoothie Base:
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 frozen banana
- 1/2 to 3/4 cup coconut milk adjust for thickness
Toppings (choose your favorites!):
- Sliced kiwi
- Fresh berries strawberries, blueberries, raspberries
- Toasted coconut flakes
- Chia seeds or flaxseeds
- Granola
- Drizzle of honey or almond butter
Instructions
- Blend the base: In a high-speed blender, combine frozen mango, pineapple, banana, and coconut milk. Blend until smooth and thick — think soft-serve consistency.
- Adjust as needed: Add more coconut milk 1 tablespoon at a time if it’s too thick to blend.
- Assemble bowls: Pour into a shallow bowl and smooth out the top.
- Top it off: Decorate with your favorite toppings! Aim for color, texture, and crunch.
- Serve immediately: These are best enjoyed right away while cold and creamy.
Notes
- You can sub in Greek yogurt or another non-dairy milk for the coconut milk.
- For extra protein, toss in a scoop of vanilla protein powder before blending.
Let me know if you make it — tag me on Pinterest or Instagram, I’d love to see your twist! 🌟
This recipe is featured in our 25 Quick & Easy Summer Desserts (No Oven Required).
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