Ingredients
Equipment
Method
Step-by-Step Instructions
- In a high-speed blender, combine the frozen pineapple chunks, full-fat coconut milk, frozen banana slices, matcha green tea powder, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high for about 30 seconds or until the mixture is smooth and creamy.
- Once you have a creamy consistency for your Pineapple Matcha Coconut Bowl, carefully pour the smoothie into two serving bowls.
- Top each bowl generously with diced fresh pineapple, unsweetened coconut flakes, almond clusters, chia seeds, and gluten-free granola.
- For the finishing touch, add fresh mint leaves on top of each bowl.
Nutrition
Notes
Serve immediately to enjoy the delightful contrast of creamy texture and crunchy toppings. Best enjoyed fresh.
