Today is another rainy/slightly dreary day here in Pennsylvania and I decided to brighten up my breakfast with this delicious Tropical Smoothie Bowl! 🙂 I LOVE smoothies and smoothie bowls, but definitely don’t get the chance to make and enjoy them as often as I would like. This mixture is super easy to make and has a perfect balance of fruit flavors and creaminess. Organic strawberries from Taproot Farm were definitely a highlight of this bowl – they are so incredibly sweet and delicious! Another highlight is a perfect dollop of my favorite whipped cream Isigny Sainte-Mère Crème a la Vanille de Madagascar as a nice touch of creaminess and sweetness amongst the bold fruit flavors. So if you need a cheerful pick-me-up, something to cool down on a hot day, or just looking to try something new for breakfast, this recipe is for you! Enjoy! 🙂

Makes 1 Jumbo Bowl or 2 Regular Bowl Portions

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Blender

Dry Measuring Cups

Liquid Measuring Cup

Ingredients:

1 Cup Fresh Strawberries, Stems Removed (*Extra for Topping)

1 Large Banana (Half for the Smoothie, Half for Topping)

1/2 Cup Frozen Mango Pieces

1/2 Cup Frozen Pineapple Pieces

1/2 Cup Light Coconut Milk

1/3 Cup Whole Milk

Topping Options: Isigny Sainte-Mère Crème a la Vanille de Madagascar whipped cream, extra strawberries and banana, unsweetened coconut flakes and cinnamon.

Instructions:

1. Combine fresh strawberries, banana, frozen mango, frozen pineapple, light coconut milk and whole milk in blender and blend until smooth.
2. Pour into a bowl and top with banana, strawberries, coconut flakes, whipped cream and cinnamon.
3. Enjoy! 🙂