Another day, another smoothie bowl. It’s Thursday night which means it’s almost the weekend, right? Right! Weekends are the best mostly because no work (duh), but also because when I’m not hiking, I have all the time I need to make myself a delicious breakfast and eat it in peace instead of wolfing it down like I would have to do during the work week. I see weekends as a vacation, if you will. And what is my favorite thing of all time to consume on vacations? Pina coladas!

Think of this smoothie bowl as the PG version of my (okay, everybody’s) favorite vacation staple. It’s loaded with summer produce, but it’s easy to eat all year long if you plan ahead just a little bit and load up your freezer now! That tactic is on my to do list so that I can make this smoothie bowl in the dead of winter and cheer myself up just a tad. Winters in New England can be rough!

thehungryhungryhiker

Pina Colada Smoothie Bowl

A little taste of vacation in the form of a chilly cheerful breakfast!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the smoothie bowl:
  • 1 banana frozen
  • 1 cup pineapple chunks frozen
  • ¼ cup coconut milk canned
  • ¾ cup nut milk of choice from a carton
  • ¼ cup shredded unsweetened coconut plus more for garnish if desired
  • 2 scoops collagen peptides
  • 1 tsp vanilla extract
Toppings – pick and choose what you like!
  • shredded unsweetened coconut
  • cherries pitted and halved
  • sliced banana
  • pineapple chunks
  • chia seeds
  • bee pollen local
  • hemp hearts
  • anything else you're feeling today!

Equipment

  • High speed blender

Method
 

  1. Combine all smoothie bowl ingredients in a high speed blender and blend until combined. Pour into a bowl, or two bowls if you are serving two.
  2. Top smoothie bowls with toppings of choice and enjoy!