Raspberry Coconut Lime Smoothie Bowl

Raspberry Coconut Lime Smoothie Bowl

Hawaiian Host Toasted Coconut Milk Chocolate Macadamias

This recipe is designed to be very whimsical and colorful, and to feel fancy despite the small number of ingredients and ease of preparation. It could work well as a special breakfast for Mother’s Day, especially since kids could help decorate the bowl. Conversely, it could work for any spring brunch occasion including baby showers, bridal showers, etc.


 This is enough to make one meal-sized smoothie bowl; multiply as needed.

For the smoothie:
1 ripe banana, sliced and then frozen
1 c frozen raspberries
1⁄2 c rich, thick vanilla or coconut yogurt of choice
2 tbsp coconut cream
Splash of coconut milk as needed
Juice of half a lime

1 tbsp thick vanilla or coconut yogurt of choice
Handful of Hawaiian Host Toasted Coconut Milk Chocolate Macadamias
Handful of fresh raspberries
1 tbsp toasted coconut

1.) First, prepare the garnishes. If necessary, thin the yogurt with a dash of water so that it has a rich, drizzly texture. Using a sharp knife, carefully chop the Hawaiian Host Toasted Coconut Milk Chocolate Macadamias into halves.
2.) In a high-power blender, combine the frozen banana, frozen raspberries, yogurt, coconut cream, and lime juice. Blend until you achieve a rich, thick texture similar to soft-serve ice cream, adding a splash or more of coconut milk as needed. Try to keep the smoothie as thick as possible so that you can top it easily!
3.) Scoop the smoothie into a serving bowl and use a spatula to even out the top surface, creating a few looping swirls.
4.) Using a spoon, drizzle the thinned-out yogurt across the top of the smoothie bowl.
5.) Garnish the smoothie bowl with chopped macadamias, fresh raspberries, and a sprinkle of toasted coconut. Serve immediately!

Ingredient Notes:
Coconut cream is the flavor-packed, solid, white fat that rises to the top of a can of full-fat coconut milk. For this recipe, you’ll use a few scoops of the coconut cream, then an additional splash of the liquid milk to thin your smoothie to your desired texture. For the toasted coconut, you can buy pre-toasted coconut or toast you own; if the latter, toast unsweetened shredded coconut on a sheet try under the broiler for several minutes, keeping a very close eye on it.

This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She spends each winter in Hawaii and is a huge macadamia nut lover. You can find Lee’s blog, including many Hawaiian-inspired recipes, at www.TheRogueBrusselSprout.com.