Description
A vibrant and refreshing Tropical Fruit Breakfast Smoothie featuring layers of mixed berry and mango pineapple blends, complemented by a homemade coconut granola. This smoothie combines fresh and frozen tropical fruits with coconut milk and pineapple juice for a naturally sweet and satisfying start to your day, enhanced with optional superfoods like ground flax and espresso powder for a unique twist.
Ingredients
Smoothie Ingredients
- 1 cup frozen raspberries or strawberries (mix recommended)
- 1 medium banana (fresh or frozen)
- 1/3 cup raw coconut meat, chopped (optional)
- 1 cup coconut milk
- 1 cup frozen mango chunks
- 1 - 1 1/2 cups fresh pineapple juice
- 1 vanilla bean, seeds scraped
- 1/2 a pineapple, cubed (optional for garnish)
- 1 kiwi, sliced (optional for garnish)
- 1-2 tablespoons ground flax (optional)
Coconut Granola Ingredients (optional)
- 3 cups rolled oats
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup raw whole almonds
- 1/4 cup coconut oil
- 3/4 cup pure maple syrup
- 1 teaspoon instant espresso powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons honey
Instructions
- Prepare the berry smoothie: In a blender, combine the frozen raspberries (or mixed raspberries and strawberries), banana, chopped raw coconut meat (if using), and coconut milk. Blend until smooth. Divide this mixture equally into two glasses.
- Clean blender and prepare mango layer: Rinse the blender, then add the frozen mango chunks, 1 cup of fresh pineapple juice, and the scraped seeds from the vanilla bean. Blend until smooth. Add more pineapple juice if needed to achieve desired consistency. Pour the mango smoothie gently over the berry smoothie layer in each glass, and use a long spoon to lightly mix the two together slightly, creating a layered effect.
- Garnish the smoothie: If desired, thread pineapple cubes onto wooden skewers and place one skewer in each glass. Add a kiwi slice to the rim of each glass. Sprinkle ground flax and homemade granola on top if you like. Serve with a spoon or straw for easy drinking/eating.
- Prepare the coconut granola (optional): Preheat oven to 325°F (163°C). In a large bowl, combine the rolled oats, shredded coconut, and raw almonds. Toss to mix evenly.
- Mix wet ingredients for granola: Melt the coconut oil in the microwave for 30 seconds, then stir in the maple syrup. Heat the mixture for an additional 30 seconds in the microwave. Sprinkle the instant espresso powder over the warm mixture and stir thoroughly to dissolve. Add ground cinnamon, salt, and vanilla extract, stirring well to incorporate flavors.
- Combine wet and dry ingredients: Pour the warm coconut oil mixture over the oat mixture and stir vigorously for 3 to 5 minutes to fully coat all oats and nuts.
- Bake the granola: Spread the granola evenly on a parchment-lined baking sheet with sides. Drizzle 2 tablespoons honey over the top. Bake for 30 to 40 minutes, stirring every 15 minutes to ensure even toasting. During the last stirring, drizzle the remaining 2 tablespoons of honey over the granola. Remove from oven and let cool for 5 minutes.
- Form granola clusters: After cooling, lightly spray the bottom of a flat 1-cup measuring cup or flat-bottomed glass with cooking spray. Press the granola firmly into the bottom of the measuring cup to form a compact slab. Let it sit for one hour to cool and harden. After the hour, break the slab into granola clusters for serving or storage.
Notes
- You can substitute frozen raspberries or strawberries based on availability or preference.
- Raw coconut meat is optional but adds a lovely texture and flavor.
- Adjust pineapple juice quantity in the mango smoothie for desired thickness.
- The coconut granola is optional but makes a perfect crunchy topping or a snack on its own.
- Granola can be stored in an airtight container for up to two weeks.
- For a vegan version, ensure honey is substituted with maple syrup in the granola.
- The instant espresso powder adds a subtle depth of flavor but can be omitted if preferred.
