Ingredients
Frozen Fruit and Milk
- 2 ripe bananas, sliced and frozen
- 1 can full fat coconut milk, frozen in ice cube tray
- ⅓ – ½ cup unsweetened almond or oat milk
Flavoring
- 1 vanilla bean pod (or 1 teaspoon vanilla bean paste or pure vanilla extract)
Instructions
- Freeze Ingredients: The day before, peel and slice the bananas, lay them flat on a cookie sheet, and freeze for at least 1 hour. Shake the can of coconut milk well before opening, pour into an ice cube tray, and freeze overnight until completely solid.
- Prepare Vanilla Bean: If using a vanilla bean pod, place it on a cutting board and flatten it with your finger. Make a lengthwise slit without cutting all the way through, then carefully open and scrape out the seeds with the back of a knife.
- Add Plant Milk: Pour 1/3 cup of almond or oat milk into the bowl of a high-speed blender.
- Add Frozen Ingredients and Flavor: Add the frozen banana slices, frozen coconut milk cubes, and scraped vanilla beans or vanilla extract/paste to the blender.
- Blend to Smoothness: Use the tamper to push solids toward the blades as you blend. If the mixture is too thick, turn off the blender to stir, then blend again. Add more plant milk gradually as needed until you reach a smooth, ice-cream consistency.
- Serve: Pour the smoothie bowl into serving dishes and enjoy immediately, optionally topping with toasted coconut flakes and mini chocolate chips for extra texture and flavor.
Notes
- Freezing the bananas and coconut milk well in advance is essential for the creamy, thick texture of the smoothie bowl.
- You can substitute vanilla bean pod with vanilla bean paste or pure vanilla extract without compromising flavor.
- Adjust the amount of almond or oat milk to achieve your preferred thickness.
- For toppings, consider fresh fruit, nuts, or seeds to complement the smoothie bowl.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
