Hawaiian Smoothie Bowl
Prep: 15 minutes plus freezing • Serves: 2
1 cup original (sweetened) coconut milk
2 tablespoons chia seeds
1 large banana, sliced and frozen (about 1 cup)
1 cup frozen chopped mango
1/2 cup unsweetened pineapple juice
1 tablespoon honey
Chopped fresh mango, toasted coconut, chopped macadamia nuts and fresh raspberries for garnish (optional)
2 tablespoons chia seeds
1 large banana, sliced and frozen (about 1 cup)
1 cup frozen chopped mango
1/2 cup unsweetened pineapple juice
1 tablespoon honey
Chopped fresh mango, toasted coconut, chopped macadamia nuts and fresh raspberries for garnish (optional)
1.In glass, stir coconut milk and seeds; let stand 10 minutes.
2.Add banana, mango, pineapple juice, honey and coconut milk mixture to blender; purée until smooth. Makes about 3 cups.
3.Divide mixture into 2 serving bowls. Top smoothies with chopped mango, coconut, nuts and/or raspberries, if desired.
Approximate nutritional values per serving:
260 Calories, 6g Fat (3g Saturated), 0mg Cholesterol,
30mg Sodium, 52g Carbohydrates, 7g Fiber, 38g Sugars, 3g Protein
Chef Tip:
Use a rubber spatula to scrape the chia seed gel that has settled to the bottom of the glass into the blender.