A tropical smoothie bowl will transport you to an exotic island with all of your favorite tropical fruit flavors. For a breakfast or snack filled with good-for-you ingredients that’s dairy free and gluten free, keep a batch of Tropical Granola (or your favorite granola) on hand and blend up these an easy Mango Pineapple Tropical Smoothie Bowl.
Mango Pineapple Tropical Smoothie Bowl –> CLICK HERE TO PIN THIS RECIPE
Disclaimer: This is a sponsored post I am writing on behalf Silk and So Delicious Dairy Free. As always, all opinions and text are my own.
Take Your Child to Work Day passed recently, and when the permission slip came home, naturally the first grader was most excited about the prospect of being able to miss a day of school. Naturally, being the responsible parent I typically attempt to be, I wasn’t going to allow this to be just a vacation day. Figuring daddy would be bogged down with meetings, I had all intentions of keeping the kiddo home with me. But that wasn’t going to mean mommy with her face in her laptop, and him playing with his toys all day. It was going to be a full day of writing up recipes, cooking, shooting videos, taking pictures, and maybe even some editing. Then the husband presented the agenda for Take Your Child to Work Day at his company. It was a full-day event of science experiments, global teleconferences, presentations on cancer research, a pizza party, visiting daddy’s desk, a movie, and a social event at the end of the day with plenty of snacks. Big company beats entrepreneur mom. Too bad for him, though, because I think I had a lot more fun making these…
Mango Pineapple Tropical Smoothie Bowl is a cool and creamy, creative and fun way to change up the traditional smoothie.
And it’s the perfect way to get more fruit and other plant-based foods into your diet. Everyone loves slurping a smoothie with a straw, but when you make it thicker so you can eat it out of a bowl with a spoon, it’s even better! Why? Toppings, of course. The smoothie bowl itself simple a blend of frozen bananas, which gives it that creamy, ice cream-like texture, along with pineapple, mango, and Silk Coconutmilk for the tropical flair that makes you think you are enjoying something way more indulgent. But then the toppings allow you to add even more fun flavors and textures. Fresh kiwi and strawberries add juicy, fruit flavors. A few banana chips and Pineapple Coconut Tropical Granola adds a bit of crunch. And some dairy free chocolate chips give you that little hint of chocolaty goodness that makes everything taste better! Smoothie bowls are always such a treat since you get to play with your food, create something beautiful, and, of course, post it on Instagram for the world to see. But when you start with Silk, you know you are getting plenty of plant-based goodness into your diet. So make sure on your next Target run, you grab some Silk Coconutmilk or one of their other dairy-free milks or yogurt alternatives to create your #targetsmoothiebowls with plenty of #plantbasedgoodness. And before you go, download and use Cartwheel and the 15% off Cartwheel offer on Silk and So Delicious from now until May 27, 2017.
If you love this tropical smoothie bowl, here’s some options for you…
Instead of the Tropical Granola recipe used here, you might what to try Coconut Chia Granola Clusters. Or perhaps chocolate is more your thing. A Banana Chocolate Chunk Smoothie Bowl satisfies that craving even in a wholesome breakfast. Or take those tropical flavors on the go with Dairy-Free Peach Mango Lassis. You can also try this good-for-you indulgence, an Almond Chocolate Coconut Smoothie Bowl from Bakerita. The Wholesome Dish has a Blackberry Almond Smoothie Bowl. Or power your day with a Peanut Butter Protein Smoothie Bowl from i heart vegetables.
For more yumminess from me and my foodie friends, keep up with me on…
Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!
I can’t wait for you to try this Mango Pineapple Tropical Smoothie Bowl…
Mango Pineapple Tropical Smoothie Bowl
A tropical-inspired breakfast, snack, or dessert that will transport you to the islands with plenty of fruit and your favorite toppings. Plus it is dairy-free and gluten free.
For the smoothie bowls
- 1 frozen banana, cut into chunks
- 1/2 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 1 1/2 cups Silk Unsweetened Coconutmilk (more, if needed)
- 1 strawberry, halved
- 1 kiwi, peeled and slices
- 2 teaspoons dairy free chocolate chips
- about four to eight banana chips or slices
- about 1/4 cup Tropical Granola (see below or full recipe here), or your favorite granola
For the Tropical Granola
- 3 cups old-fashioned rolled oats (certified gluten free, if necessary)
- 1 cup slivered almonds
- 1/4 cup chia seeds
- 1/4 cup melted coconut oil
- 1 mashed banana
- 1/4 cup coconut or light brown sugar
- 1/4 cup ground flax seeds
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract, optional
- 1 cup dried pineapple, chopped
- 1 cup unsweetened coconut flakes
For the smoothie bowls:
- Combine frozen fruit and Coconutmilk in a blender, and blend to desired consistency. The mixture will be thick, so depending on your blender, you may need to use a spatula to stir or press the mixture down while blending, or you may need to add more milk.
- Divide between two bowls and top each with half a strawberry, half the kiwi slices, a teaspoon of chocolate chips, a few banana chips or banana slices, and about two tablespoons granola. Or use your favorite toppings.
For the Tropical Granola:
- Preheat oven to 300°F and line a large baking sheet with parchment paper.
- In a large bowl, toss together oats, almonds, and chia seeds.
- In a separate bowl, whisk together oil, banana, coconut or brown sugar, flax seeds, salt, and vanilla until smooth.
- Pour wet mixture over dry ingredients and stir until just moistened.
- Spread the mixture evenly on the parchment-lined baking sheet and press flat.
- Bake at 300°F for 35-45 minutes or until edges start to brown. Do not stir while baking or cooling. Remove from oven and let granola cool completely on the baking sheet.
- Break granola into clusters and toss in dried pineapple and coconut flakes.
- Store in an airtight container.