Tropical Smoothie Bowl in a fresh Coconut. My delicious tropical smoothie is served in a real coconut! I broke a fresh coconut in half and filled it up with my smoothie for a super tropical vibe.
I love making tropical smoothie bowls year round! Smoothie Bowls are a healthy breakfast, snack, or even dessert. This gorgeous pink tropical smoothie bowl in a fresh coconut is made out of a few simple ingredients like strawberries and banana.
But before I show you how to make this smoothie bowl, I want to tell you how easy cracking a fresh coconut in half is!
Love to make smoothie bowls at home and want to take it to the next level? Make sure to read my my Ultimate Guide on Making Perfect Thick Smoothie Bowls every time!
TROPICAL SMOOTHIE BOWL INGREDIENTS
- Whole coconut
- Frozen banana
- Frozen strawberries
- Pink pitaya powder
- Coconut water
- Toppings:
- fresh fruit
- granola
- goji berries
HOW TO CRACK A COCONUT IN HALF
Before I made these bowls, I had never cracked a coconut in my life! Of course, I’d seen my parents doing one. But, growing up in upstate New York, this wasn’t something I saw very often!
To crack the coconut I just tapped a hammer half-way around the perimeter. I repeated tapping around the coconut until it started to crack. Once I got a good sized crack in my coconut, I pulled apart.
And that's it! Cracking open a fresh coconut was so much easier than I thought it would be! I saved the fresh coconut water inside as the liquid for this smoothie bowl recipe below.
HOW TO MAKE A THICK TROPICAL SMOOTHIE BOWL
Grab your high powered blender.
Start by putting the frozen banana, frozen strawberries, collagen, and pink pitaya root powder in the blender. Turn your blender on and use your tamper to push frozen fruit down towards the blades.
If you don't have a tamper, turn off your blender a few times to scrape the fruit down.
If it is looking kind of “dry,” add a splash of the coconut water.
Keep blending until your smoothie is smooth and creamy. There shouldn't be any chunks of frozen fruit left.
HOW TO SERVE A SMOOTHIE IN A FRESH COCONUT
Scoop your pink smoothie evenly between the two coconut halves.
Add your favorite toppings.
I used granola, gogi berries, coconut chips, mango, and banana on these. These toppings add the perfect compliment to the creamy texture of the tropical smoothie bowl!
Hope you enjoy this one!
FAQ's
Frequently asked questions about my tropical smoothie bowl in a coconut.
Can I eat the coconut too?
Yes! You can scrape the meat out and eat it after your smoothie bowl is done. Or, you can scrape the coconut out first and serve your tropical smoothie bowl right out of the coconut shell.
Can you use a coconut shell as a bowl later?
Yes! Scrape all the flesh from the coconut. And as long as there are no holes or big cracks, you can use it as a bowl as many times as you want.
Can I use the coconut flesh in my tropical smoothie bowl?
Yes! Scrape the coconut meat right out of your fresh coconut. Blend it into your smoothie bowl along with the frozen fruit for a delicious coconut flavored smoothie bowl!
How do I make a coconut smoothie bowl with no banana?
If you are not a banana fan, don't worry! You can substitute the banana in my smoothie bowl recipe for any frozen fruit, like pineapple or mango.
Tropical coconut smoothie bowl calories:
1 serving has about 142 calories.
What are some good ways to use up fresh coconut?
I love blending fresh coconut into a pina colada! Try my healthy pina colada smoothie to use it up.
More beautiful tropical smoothie bowls you can serve out of a coconut:
- 3 Ingredient Tropical Smoothie Bowl
- Mango Smoothie Bowl
- Pineapple Smoothie Bowl
- Banana Smoothie Bowl
- Strawberry Smoothie Bowl
- Blueberry Smoothie Bowl
- Peach Smoothie Bowl
- Kiwi Smoothie Bowl
- Ocean Smoothie Bowl
- Mermaid Smoothie Bowl
If you try this Tropical Coconut Smoothie Bowl Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Tropical Smoothie Bowls in a Coconut Shell
Equipment
Ingredients
- 1 whole fresh coconut
For the Smoothie Bowl:
- 2 frozen bananas
- 1 cup frozen strawberries
- ½ teaspoon pink pitaya powder optional for more pink color
- 1 scoop collagen optional for more protein
- coconut water, as needed right from the fresh coconut
Smoothie Bowl Topping Ideas:
- Granola
- Gogi berries
- Coconut chips
- Fresh sliced mango
- Banana
Instructions
How to crack a fresh coconut in half:
- Use a hammer and gently tap halfway around the perimeter of the coconut. Keep tapping around the outside until a large crack forms. Pull the coconut in half. Drain the coconut water to use for this smoothie bowl or use later.
For the smoothie:
- In a blender, blend the frozen banana, frozen strawberries, pink pitaya powder, optional collagen, and a splash of coconut water. If you want a thicker texture, add less or none of the coconut water.
- Keep blending, pushing frozen fruit down towards the blades until your smoothie is smooth and creamy.
- Scoop the smoothie between the two coconut halves.Top with fruit, granola, and some coconut chips!
- Enjoy cold immediately !
Sam
Wow this tropical smoothie bowl tasted amazing !! Thanks for another great smoothie bowl recipe
Cheryl
Oh my gosh I love these!! What a great tip for opening those coconuts easily yum! A tropical escape from home for sure