Berry Coconut Smoothie Bowl

July 4, 2016

This Berry Coconut Smoothie Bowl is a festive and fun breakfast or snack to enjoy this summer!

Happy 4th of July! I hope you’re all taking a moment to enjoy the holiday and celebrate our nation’s 240th year of independence. Way to go, America!

I felt the need to make a festive smoothie bowl in honor of the Fourth of July, which is how this Berry Coconut Smoothie Bowl came about. Naturally, blueberries and raspberries were the perfect toppings for the smoothie bowl. I wanted to make an American flag with the berries but it didn’t quite work out. It still tastes great though, no matter how you arrange the berries on top!

The base of my smoothie bowl is made from frozen bananas and peeled zucchini. You would never know there is zucchini in this smoothie since the flavor is so mild. It’s a great way to squeeze in extra veggies and the zucchini gives a nice creamy texture.

Have you ever tried zucchini in a smoothie?

Normally, I don’t recommend peeling zucchini or the skin of most veggies (there are good nutrients in the peel, friends!), but it’s important to do so in this recipe to keep the smoothie white in color. If you’re not sticking to the red, white, & blue theme then go ahead and leave the skin on the zucchini.

This smoothie bowl is like a tropical oasis with a combination of banana, coconut milk, and lime juice, and can be enjoyed for breakfast or a snack.

Berry Coconut Smoothie Bowl

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Servings:

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

1/2 medium zucchini peeled, sliced and frozen
1 small banana sliced and frozen
4 fluid ounces light coconut milk
1 tablespoon fresh lime juice
1 teaspoon chia seeds
Toppings:
Blueberries
Raspberries
Shredded coconut

Instructions

1. Combine all ingredients except for toppings in a blender until smooth. Pour into a bowl and top with raspberries, blueberries and shredded coconut. Enjoy immediately!