Tropical Smoothie Bowl

5 from 1 vote

See how to make a tropical smoothie bowl with just 4 ingredients. It's an easy and healthy recipe that tastes just like summer.

Total Time5

Course: Drinks

Cuisine: American

Servings: serving (16 ounces)

Calories: 565kcal

Put coconut milk, date syrup, frozen pineapple chunks, and frozen mango chunks into a blender. Secure lid.
Place ingredients into the blender in the order listed.
Blend until smooth.
Start the blender on LOW speed for 30 seconds. Increase speed to HIGH for a full minute. Use the blender tamper to help move the ingredients.
Spoon into a bowl. Serve immediately.
Add optional toppings like frozen pineapple and frozen mango.

Use coconut milk from the carton, not canned coconut milk, which is too thick for smoothie bowls. You can also use orange juice or pineapple juice in place of coconut milk.
Since there's so much frozen fruit in smoothie bowls, your blender might have a hard time breaking everything down. Be sure to use a tamper tool, which will let you move the fruit toward the blades to encourage blending.
You can use 1 ½ cups frozen pineapple and 1 cup frozen mango. The flavor and texture will be the same.
If freezing your own mango, use one that is mostly red or orange with some green. Avoid fully green mangos, which are unripe and sour.
Leave out the date syrup if you prefer less sweet smoothie bowls.
For a thinner smoothie bowl, add some coconut milk and blend for another 10 seconds.
Smoothie bowls taste best when enjoyed immediately. Refrigerate any leftovers in an airtight jar and eat within 1-2 days. The ingredients might separate, so be sure to mix it first.