This healthy, flavorful and filling cherry coconut smoothie is so thick and creamy, you’ll want to eat it with a spoon. It’s a coconut milk smoothie bowl that’s perfect for topping with granola, coconut and fresh fruit.
I know smoothie bowls aren’t a new trend for many of you, but for me they felt like a delightful discovery. After seeing them everywhere on Instagram and Pinterest, I finally decided to try one and now I’m hooked. I’ve experimented with different fruits and milks, and this cherry coconut combination is my favorite. It’s almost like eating ice cream for breakfast—almost—while still feeling nourishing and wholesome.
One quick life update before we get to the recipe: on a hot day I used the oven downstairs to roast chicken and, juggling a single oven mitt, I accidentally set a hot dish down on the carpeted stairs. Long story short, the casserole dish now has melted carpet stuck to it. It was one of those moments when you wonder whether to tell your partner or pretend it never happened. In the end, I chose honesty.
But back to what matters—this cherry coconut smoothie bowl. It’s simple, fast, and satisfying. Below I’ve listed what goes in it, topping suggestions, and quick instructions so you can make it yourself.
What do you put in a smoothie bowl?
This recipe comes together in minutes and uses pantry-friendly ingredients. You’ll need:
- Frozen cherries (pitted)
- Frozen banana
- A handful of spinach or kale
- Coconut milk (light or full fat)
- Ground flax
- Almond butter (or any nut butter)
Just combine everything in a blender, blend until smooth and thick, then pour into a bowl.
What do you top a smoothie bowl with?
Toppings are where you can get creative. I love the contrast of crunchy granola with the creamy smoothie. Suggested toppings:
- Cherry-almond granola or your favorite granola
- Sliced banana
- Coconut flakes
- Hemp hearts or chia seeds
- Fresh blueberries
- A drizzle of honey or maple syrup
I prefer the texture thick enough to eat with a spoon. If you want a drinkable smoothie, add another 1/2 cup of coconut milk. Full-fat coconut milk yields a richer, milkshake-like bowl, while light coconut milk keeps it lighter. If you have acai powder, a small spoonful adds color and antioxidants.
It’s a great choice for busy weekday mornings or a relaxed weekend breakfast. Smoothie bowls are filling, nutrient-dense, and easy to customize.
Ingredients
- 2 cups frozen cherries, whole and pitted
- 1 frozen banana, in chunks
- Handful of spinach
- 1 cup coconut milk (light or full fat)
- 2 tsp ground flax
- 1 tbsp almond butter
- Optional toppings: sliced banana, coconut flakes, hemp hearts, chia seeds, blueberries, granola
Instructions
- Place all smoothie ingredients in a blender and blend on high until smooth and thoroughly combined.
- Pour the thick smoothie into a large bowl and add your chosen toppings. Enjoy immediately.
This recipe yields about 2.5 cups, enough for one large bowl or two smaller servings.
Tips: For a thicker texture use less coconut milk or add more frozen banana. For a sweeter bowl add a little honey or maple syrup. If you’d like more protein, add a scoop of protein powder or an extra tablespoon of nut butter.
Pin this smoothie bowl for your next breakfast!
