Coconut Blue Smoothie Bowl

Looking for a breakfast that’s both nutritious and eye-catching enough to make your morning feel special? Sometimes we all need something that breaks away from the usual oatmeal or toast routine, especially when you want to start your day feeling a bit more energized and refreshed.

That’s where this blue smoothie bowl comes in. It’s packed with tropical fruits like pineapple and peaches, gets its natural blue color from spirulina powder, and takes just minutes to blend together. Plus, you can easily switch up the toppings based on what’s in your fridge, making it perfect for those mornings when you want something healthy without a lot of fuss.

What Kind of Bananas Should I Use?

For smoothie bowls, you’ll want to use bananas that are ripe but not overly mushy – look for ones with a few brown spots on the peel, as these are naturally sweeter and will blend more smoothly. If you want a thicker, ice cream-like consistency, try freezing your bananas ahead of time by peeling them, cutting them into chunks, and storing them in a freezer bag. Fresh bananas work too, but you might need to add a few ice cubes to get that thick, spoonable texture that makes a smoothie bowl different from a regular smoothie. Whatever you do, avoid using green or underripe bananas since they can taste starchy and won’t give you that natural sweetness you’re looking for.

Options for Substitutions

This smoothie bowl is easy to customize based on what you have in your kitchen:

• Bananas: Frozen bananas work best for that thick, creamy texture. If you don’t have bananas, try frozen mango or avocado for creaminess, though the flavor will change a bit.
• Peaches: Fresh or frozen peaches both work great. You can swap them with nectarines, mangoes, or even frozen berries if peaches aren’t in season.
• Coconut yogurt: Any plant-based yogurt works here – try almond, soy, or oat yogurt. Regular Greek yogurt is fine too if you’re not dairy-free.
• Blue spirulina powder: This is what gives the bowl its signature blue color. If you don’t have it, the bowl will still taste great without it – you’ll just miss out on that fun color. Regular green spirulina will work but will give you a green bowl instead.
• Maple syrup: Honey, agave nectar, or even a couple of pitted dates blended in can replace the maple syrup for sweetness.
• Coconut shreds: Swap with granola, sliced almonds, chia seeds, or any other crunchy topping you prefer for texture.

Watch Out for These Mistakes While Making

The biggest mistake when making smoothie bowls is adding too much liquid, which turns your thick, spoonable bowl into a regular smoothie you’ll need to drink with a straw – start with just the coconut yogurt and only add a splash of milk or water if your blender really struggles to move.

Another common error is not freezing your fruit long enough, as partially frozen bananas and peaches won’t give you that thick, ice cream-like texture that makes smoothie bowls so satisfying.

If your blue spirulina powder clumps up instead of blending smoothly, try mixing it with a small amount of the yogurt first before adding it to the blender, and remember that a little goes a long way – too much can make your bowl taste grassy rather than fruity.

Finally, add your toppings right before eating, since strawberries and coconut shreds can get soggy if they sit on the smoothie for too long.

What to Serve With Blue Smoothie Bowl?

A blue smoothie bowl is perfect for breakfast or a midday snack, and it’s pretty filling on its own thanks to all that fruit. If you want to make it more of a complete meal, try adding some granola on top for extra crunch and staying power, or sprinkle on some chia seeds and sliced almonds for a protein boost. I also love serving it alongside a piece of whole grain toast with almond butter when I need something more substantial to get me through the morning. For a brunch spread, pair it with some scrambled eggs or a simple avocado toast to balance out the sweetness of the bowl.

Storage Instructions

Store: If you have leftover smoothie bowl base, transfer it to an airtight container and keep it in the fridge for up to 24 hours. Just give it a good stir before eating since it might separate a bit. The texture will be a little softer than fresh, but it still tastes great!

Prep Ahead: You can pre-portion your fruit in freezer bags the night before to make mornings easier. Just toss the frozen fruit, yogurt, and other ingredients into your blender when you’re ready. The toppings like coconut shreds and strawberries are best added fresh right before serving.

Freeze: Want to meal prep? Pour your blended smoothie base into ice cube trays or small containers and freeze for up to 1 month. When you’re ready to eat, let it thaw for about 10 minutes until it reaches that perfect thick, scoopable consistency, then add your toppings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 470-540
• Protein: 5-7 g
• Fat: 9-13 g
• Carbohydrates: 100-120 g

Ingredients

For the smoothie base:

• 3 bananas (frozen and sliced into 1-inch rounds for a thicker consistency)
• 2 peaches
• 1 cup pineapple
• 1/4 cup coconut yogurt (I prefer So Delicious brand for its creamy texture)
• 1.5 tbsp maple syrup
• 1 1/2 tsp blue spirulina powder
• 1 tsp vanilla
• Pinch of sea salt

For the toppings:

• 1/2 cup strawberries (hulled and sliced into thin vertical wedges)
• 1/4 cup coconut shreds (I use Bob’s Red Mill unsweetened flakes)

Step 1: Prepare and Freeze the Fruit Base

• 3 bananas
• 2 peaches
• 1 cup pineapple

Slice the bananas into 1-inch rounds and cut the peaches into chunks, removing the pit.

Combine the frozen banana slices, peach chunks, and pineapple in a single layer on a baking sheet or freezer-safe container.

Freeze for at least 2 hours, or up to 24 hours—the longer freezing time ensures a thicker, creamier consistency in your final bowl and prevents the smoothie from becoming too diluted as the fruit thaws during blending.

Step 2: Blend the Smoothie Base

• frozen fruit from Step 1
• 1/4 cup coconut yogurt
• 1.5 tbsp maple syrup
• 1 1/2 tsp blue spirulina powder
• 1 tsp vanilla
• Pinch of sea salt

Add the frozen fruit from Step 1 to your blender along with the coconut yogurt, maple syrup, blue spirulina powder, vanilla, and a pinch of sea salt.

Blend on high speed for 60-90 seconds, stopping to scrape down the sides as needed, until the mixture reaches a thick, soft-serve ice cream consistency.

I like to add the sea salt here because it amplifies the fruit flavors and balances the earthiness of the spirulina—you’d be surprised how much it brightens the bowl!

Step 3: Assemble and Top the Bowl

• smoothie base from Step 2
• 1/2 cup strawberries
• 1/4 cup coconut shreds

Divide the blended smoothie mixture from Step 2 into bowls, using a spoon to gently scoop and create a slightly textured surface.

Arrange the sliced strawberries and coconut shreds on top in whatever pattern appeals to you.

Eat immediately with a spoon while the texture is thick and creamy—this is what makes a smoothie bowl different from a regular smoothie, so savor that ice cream-like consistency!

Coconut Blue Smoothie Bowl

Delicious Coconut Blue Smoothie Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 12 minutes mins

Servings 2 bowls

Calories 505 kcal

Ingredients

  

For the smoothie base::

• 3 bananas (frozen and sliced into 1-inch rounds for a thicker consistency)
• 2 peaches
• 1 cup pineapple
• 1/4 cup coconut yogurt (I prefer So Delicious brand for its creamy texture)
• 1.5 tbsp maple syrup
• 1 1/2 tsp blue spirulina powder
• 1 tsp vanilla
• Pinch of sea salt

For the toppings::

• 1/2 cup strawberries (hulled and sliced into thin vertical wedges)
• 1/4 cup coconut shreds (I use Bob's Red Mill unsweetened flakes)

Instructions

 

• Slice the bananas into 1-inch rounds and cut the peaches into chunks, removing the pit. Combine the frozen banana slices, peach chunks, and pineapple in a single layer on a baking sheet or freezer-safe container. Freeze for at least 2 hours, or up to 24 hours—the longer freezing time ensures a thicker, creamier consistency in your final bowl and prevents the smoothie from becoming too diluted as the fruit thaws during blending.
• Add the frozen fruit from Step 1 to your blender along with the coconut yogurt, maple syrup, blue spirulina powder, vanilla, and a pinch of sea salt. Blend on high speed for 60-90 seconds, stopping to scrape down the sides as needed, until the mixture reaches a thick, soft-serve ice cream consistency. I like to add the sea salt here because it amplifies the fruit flavors and balances the earthiness of the spirulina—you'd be surprised how much it brightens the bowl!
• Divide the blended smoothie mixture from Step 2 into bowls, using a spoon to gently scoop and create a slightly textured surface. Arrange the sliced strawberries and coconut shreds on top in whatever pattern appeals to you. Eat immediately with a spoon while the texture is thick and creamy—this is what makes a smoothie bowl different from a regular smoothie, so savor that ice cream-like consistency!