Gluten-Free Coconut and Pineapple Smoothie Bowl

Gluten-Free Coconut and Pineapple Smoothie Bowl

Thick, frosty blended fruit topped with crunchy toasted coconut and fresh pineapple.

Total 10 min Makes 2 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This dairy-free smoothie bowl blends frozen pineapple, banana, and coconut milk into a thick, spoonable base, then finishes with crunchy granola, toasted coconut, and fresh fruit. It works well as a quick breakfast or light snack and stays naturally gluten-free when topped with certified gluten-free granola.

Ingredients

  • 2 cups frozen pineapple chunks
  • 1 frozen banana, sliced
  • 1/2 cup full-fat coconut milk
  • 1/4 cup plain coconut yogurt
  • 1 tablespoon honey
  • 1/2 cup fresh pineapple, diced, for topping
  • 1/4 cup gluten-free granola, for topping
  • 3 tablespoons unsweetened coconut flakes, toasted
  • 1 tablespoon chia seeds, for topping

Method

  1. Add the frozen pineapple chunks, frozen banana, coconut milk, coconut yogurt, and honey to a blender.

  2. Blend on high, stopping to scrape down the sides as needed, until the mixture is thick and smooth with no large chunks remaining, about 1 to 2 minutes.

  3. If the mixture is too thick to blend, add coconut milk 1 tablespoon at a time; if too thin, add a few more frozen pineapple chunks and blend again.

  4. Divide the blended mixture evenly between two bowls.

  5. Top each bowl with fresh diced pineapple, gluten-free granola, toasted coconut flakes, and chia seeds.

  6. Serve immediately with a spoon.

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    Gluten-Free Coconut and Pineapple Smoothie Bowl

    This dairy-free smoothie bowl blends frozen pineapple, banana, and coconut milk into a thick, spoonable base, then finishes with crunchy granola, toasted coconut, and fresh fruit. It works well as a quick breakfast or light snack and stays naturally gluten-free when topped with certified gluten-free granola.

    10 min 2 servings 310 cal

    Ingredients

    • 2 cups frozen pineapple chunks
    • 1 frozen banana, sliced
    • 1/2 cup full-fat coconut milk
    • 1/4 cup plain coconut yogurt
    • 1 tablespoon honey
    • 1/2 cup fresh pineapple, diced, for topping
    • 1/4 cup gluten-free granola, for topping
    • 3 tablespoons unsweetened coconut flakes, toasted
    • 1 tablespoon chia seeds, for topping

    Method

    1. 1

      Add the frozen pineapple chunks, frozen banana, coconut milk, coconut yogurt, and honey to a blender.

    2. 2

      Blend on high, stopping to scrape down the sides as needed, until the mixture is thick and smooth with no large chunks remaining, about 1 to 2 minutes.

    3. 3

      If the mixture is too thick to blend, add coconut milk 1 tablespoon at a time; if too thin, add a few more frozen pineapple chunks and blend again.

    4. 4

      Divide the blended mixture evenly between two bowls.

    5. 5

      Top each bowl with fresh diced pineapple, gluten-free granola, toasted coconut flakes, and chia seeds.

    6. 6

      Serve immediately with a spoon.