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Pastel Swirl Tropical Smoothie Bowl

A vibrant, thick, and aesthetic pastel-colored smoothie bowl made with tropical fruits and berries, served in a coconut shell with fresh toppings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 Bowl
Course: Breakfast, Brunch, Snack
Cuisine: Healthy, Tropical, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Smoothie Bases
  • 3 whole large bananas peeled, sliced, and completely frozen
  • 0.5 cup frozen blueberries for the purple base
  • 0.5 cup frozen pink pitaya or raspberries for the pink base
  • 0.5 cup frozen mango chunks for the yellow base
  • 0.25 cup coconut or almond milk use sparingly as needed
Garnishes
  • 0.5 whole fresh banana sliced into coins
  • 0.25 cup frozen blueberries
  • 1 handful edible flowers pansies or culinary hibiscus

Equipment

  • High-speed blender or food processor
  • Coconut bowl or serving bowl
  • Spatula

Method
 

  1. Place your coconut serving bowl in the freezer for 10 minutes to chill.
  2. Make the yellow base: Blend 1 frozen banana, frozen mango, and 1 tsp milk until thick and creamy. Scoop into a small bowl and freeze.
  3. Make the pink base: Rinse blender. Blend 1 frozen banana, frozen pitaya/raspberries, and 1 tsp milk until thick. Scoop into a bowl and freeze.
  4. Make the purple base: Rinse blender. Blend the final frozen banana, frozen blueberries, and 1 tsp milk until thick.
  5. Retrieve chilled bowl and frozen bases. Alternate dollops of pink, yellow, and purple smoothie into the bowl. Use a spoon to gently swirl the colors together in a figure-eight motion.
  6. Arrange the fresh banana slices in an overlapping line, add the frosted blueberries in a crescent shape, and place the edible flowers on top.
  7. Serve immediately with a wooden spoon before it melts.

Notes

For the thickest consistency, use the absolute minimum amount of liquid required to get your blender blades moving. Keep scraping down the sides with a spatula.