Coconut Raspberry Cooler Smoothie Bowl
Raspberries have a tendency to be a bit sour if they’re not perfectly ripe. The addition of sweet cherries balances out any tartness and gives it a mildly sweet and complex flavor. This coconut raspberry smoothie bowl is a true “breakfast of champions”.
Ingredients
Bowl Ingredients
- 1 can full-fat coconut milk
- 2 cups frozen raspberries
- 1 cup frozen sweet cherries
- 1 tsp fresh lime zest
- 1/4 cup cold water
- 1 tsp local honey optional
Toppings
- 1/4 cup granola
- 2 Tbsp toasted pepitas pumpkin seeds
- 2 tsp raw millet
- 1/2 kiwi peeled and sliced
Instructions
- Combine all smoothie bowl ingredients in a blender jar and blend until smooth and no chunks remain.
- Pour into a bowl and add toppings.
Notes
Adapted from Measure and Whisk
In her book, Beautiful Smoothie Bowls, Carissa Bonham combines art with the nutrition of smoothie bowls. We’re thrilled to share these recipes from Carissa and her talented friends with you.
