A rainbow! We’re eating a rainbow.
All summer long I’ve been obsessed with smoothie bowls. They started as a novelty for me — something I dismissed as unnecessary when a smoothie could simply be sipped — but lately I’ve become a full convert.
What changed my mind is how fun and refreshing they feel in hot weather. A thick, spoonable bowl topped with colorful fruit is instantly more satisfying than drinking a smoothie on the run. The key is getting the texture right — think soft-serve or a Wendy’s frosty consistency — so it scoops and holds toppings.
This coconut-based smoothie base is creamy and tropical. Coconut milk ice cubes, canned coconut milk, shredded coconut, frozen bananas and coconut meat create a rich, frosty texture. If you prefer, omit the bananas for a less sweet, slightly less frosty result — the bowl will still be delicious.
Once the base is thick and scoopable, top it in a rainbow pattern for maximum joy. Fresh fruit arranged in ROY G BIV order looks beautiful and makes each spoonful a mixture of flavors and textures. Shredded coconut sprinkled on top adds a final tropical note and a pretty finish.
Rainbow Coconut Smoothie Bowls
1
or 2 (depending on how hungry you are!)
20 mins
Pin Recipe
Ingredients
- 1 cup canned coconut milk
- 2 frozen bananas
- 1/2 cup coconut milk ice cubes
- 1/2 cup frozen or fresh coconut meat
- 2 tablespoons hemp seeds
- 2 tablespoons unsweetened shredded coconut
- 1 teaspoon honey
For the rainbow fruit:
- red: strawberries, raspberries, pluots
- orange: peaches, mango
- yellow: banana, pineapple
- green: kiwi, fresh mint
- blue: blueberries
- indigo: dark plums
- violet: blackberries, black raspberries
- shredded coconut for topping
Instructions
- To make the coconut milk ice cubes, pour coconut milk into an ice cube tray and freeze overnight. Slice and prep all the fruit before blending.
- In a high-powered blender, combine the canned coconut milk, frozen bananas, coconut milk ice cubes, coconut meat, hemp seeds, shredded coconut and honey. Blend until thick and scoopable — like soft-serve or banana “ice cream.” Adjust frozen ingredients to reach your preferred consistency.
- Spoon the thick smoothie into bowls and arrange the prepared fruit in rainbow stripes across the top. Sprinkle with shredded coconut and serve immediately.
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Since it’s Thursday, do we add a splash of rum?