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.

Ingredients:

Directions:
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.