Vanilla Coconut Smoothie Bowl (Vegan and Gluten-Free) Recipe
A creamy and refreshing Vanilla Coconut Smoothie Bowl that’s completely vegan and gluten-free. Made with frozen ripe bananas, creamy coconut milk, and fragrant vanilla, this smoothie bowl offers a naturally sweet and satisfying breakfast or snack option.
- Prep Time: 10 minutes (plus overnight freezing time)
- Cook Time: 0 minutes
- Total Time: 10 minutes active, plus freezing time
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
Ingredients
Scale
Smoothie Bowl Base
- 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
- 1 vanilla bean pod or 1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Freeze Ingredients: The day before making the smoothie bowl, peel and slice the bananas, then lay them flat on a cookie sheet and freeze for at least 1 hour. Shake the canned coconut milk well, pour it into an ice cube tray, and freeze overnight until completely solid.
- Prepare Vanilla: If using a vanilla bean pod, lay it on a cutting board and flatten gently with your finger. Make a slit lengthwise down the center without cutting all the way through. Carefully open the pod and scrape out the vanilla seeds with the back of a knife.
- Add Ingredients to Blender: Pour ⅓ cup unsweetened almond or oat milk into the bowl of a high-speed blender. Add the frozen sliced bananas, frozen coconut milk cubes, and vanilla seeds (or vanilla bean paste or extract).
- Blend to Smoothie Consistency: Blend the mixture, using the tamper to help move the solids around for a smooth blend. If necessary, turn off the blender, stir, and blend again until the mixture reaches a creamy, ice-cream-like consistency. Add more plant milk if needed to help blend.
- Serve: Immediately serve the smoothie bowl as is or topped with your choice of toasted coconut flakes and mini chocolate chips for added texture and flavor.
Notes
- Use full-fat coconut milk for a creamier texture.
- Freezing the bananas and coconut milk beforehand is essential for achieving the thick, ice cream-like consistency.
- Vanilla bean paste or pure vanilla extract can be used as alternatives to the vanilla bean pod.
- Toppings such as toasted coconut, mini chocolate chips, fresh fruits, or nuts can personalize the smoothie bowl.
Keywords: vanilla coconut smoothie bowl, vegan smoothie bowl, gluten-free smoothie, breakfast bowl, coconut milk smoothie, healthy vegan recipe
