Chocolate Coconut Smoothie Bowl
A good for you version of chocolate-coconut candy, this smoothie bowl is also easy to customize. For a thicker texture simply add more frozen fruit, for a thinner texture add more almondmilk. Top your bowl with coconut and almonds as directed – or mix things up with fresh sliced bananas and cocoa nibs.
Fill 12 compartments of an ice cube tray with 1½ cups almondmilk; freeze until firm.
For each smoothie, combine 3 cubes frozen almondmilk, ½ cup almond milk, half a banana, 1 teaspoon cocoa powder; process until smooth.
Add additional almondmilk to adjust to desired consistency. Pour into a small bowl and top with 1 tablespoon toasted coconut and 1 tablespoon chopped almonds. Serve immediately.
- 3½ cups Almond Breeze Chocolate almondmilk or Unsweetened Chocolate almondmilk; divided
- 2 bananas; cut into chunks and frozen
- 4 tsp. cocoa powder
- ¼ cup toasted flaked coconut
- ¼ cup chopped toasted almonds
Included in this recipe
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