What makes mornings even better than a juicy melon filled with fresh fruit, coconut flakes and toasted almonds?
Here’s the answer.
A ripe melon stuffed with a creamy fruit smoothie, shards of coconut, crunchy toasted almonds — and a splash of rum.
I did that.
I spooned a little spiced rum into this banana-mango smoothie and served it in a halved cantaloupe.
It’s summer, after all. Spiked breakfast smoothies feel totally appropriate right now.
P.S. I can’t be responsible for anyone choosing to drink this before work. Maybe you won’t — or maybe you will. I’ll simply say: proceed with caution.
(Also: I kind of want one of those tree house huts.)
I’m writing this while snacking on leftover vacation taffy, so my life choices are currently questionable. That said, I don’t hate a world where funfetti cupcake and maple bacon taffy exist.
Back to the bowls.
I’ve been making and eating these all summer — you may have seen one on Instagram or Snapchat — and somehow I never properly shared the recipe here. Acai bowls have long been my go-to frozen breakfast when I want something thick enough to eat with a spoon. But after a blender mishap left bits of confetti all over my ceiling, I pivoted to the banana “ice cream” trend: frozen banana-based smoothies that have a silky, soft-serve texture.
When frozen bananas are blended with mango and a touch of coconut milk or yogurt, the result is thick, creamy and indulgent — like a milkshake made from fruit. That’s why I always keep a bag of sliced, frozen bananas on hand; I slice and freeze them myself so they’re ready whenever I want a smoothie that eats like dessert.
The trick with these bowls is choosing a ripe cantaloupe (or small, seedless melon) with a cavity large enough to spoon the blended smoothie into. The flavor combination is simple and bright: banana, mango, cantaloupe, coconut milk and a hint of vanilla and rum. It’s summer in a bowl.
Do it for summer.
If you prefer, you can use a baby watermelon instead — seeds aside — and swap in berries like strawberries and cherries to complement the watermelon’s flavor. The rum is optional, but it does make these feel extra festive. If you’re feeling indulgent, keep the spirit in the mix through the end of summer.
Below is the streamlined recipe so you can recreate these bowls at home.
Tropical Banana Rum and Melon Breakfast Bowls
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Ingredients
- 3 frozen bananas (sliced)
- 1 cup frozen mango chunks
- 6 ounces plain Greek yogurt
- 1/2 cup canned coconut milk
- 1 tablespoon vanilla bean paste
- 1 tablespoon spiced rum (optional)
- 1 cantaloupe, split in half and seeds removed
- 2/3 cup blueberries
- 1/4 cup sliced toasted almonds
- 1/4 cup toasted unsweetened flaked coconut
- 2 tablespoons hemp seeds or chia seeds
Instructions
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Add the frozen bananas, frozen mango, Greek yogurt and coconut milk to a high-powered blender or food processor. Blend until smooth and creamy, with the texture of soft-serve ice cream. Add the vanilla and rum, and blend briefly until combined.
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Divide the mixture evenly between the two cantaloupe halves. Top each bowl with about 1/3 cup blueberries, 2 tablespoons toasted almonds, 2 tablespoons toasted coconut and 1 tablespoon hemp seeds. Add any additional toppings you love. Use a spoon to break off chunks of cantaloupe as you eat so the smoothie settles down into the hollowed bowl.
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No more taffy. Oooomph.