Updated: Sep 1, 2020
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March 2020. The month everybody stayed home. March is usually when a lot of families and friends take trips together for spring break. I was planning on staying home for spring break anyway, but that doesn’t mean I’m not a fan of a tropical vacation. Whenever I want to hop on a plane to visit some white sand beaches...and then look at my wallet and realize that might not be the best idea, I make this tropical and naturally colored Blue Pineapple Smoothie Bowl.
This smoothie is basically a plane ticket in a bowl. It gets its ocean-wave hue from Butterfly Pea Flower Powder. This is completely optional, but it does have some great additional benefits beside just making food look pretty. It’s linked to supporting the immune system and brain health.
It's also bursting with pineapple and banana flavors and topped with mango Frooze Balls, you’ll instantly be transported to paradise. Close your eyes so you don’t see your laundry pile in the corner and can get the full effect. Not to mention, all the fruits (and yes, even a vegetable) are a great way to get fiber and nutrients in. By the time bikini season rolls around, you’ll be glowing when you hit the actual beach.
For toppings, I like adding shredded coconut, mango Frooze balls, and cacao nibs for a bit of crunch, but feel free to add whatever you like. Sliced fruit and creamy yogurt are other great options.
If you want tips on how to ensure your smoothie bowl texture is as thick as possible, check out my Blueberry Smoothie Bowl post. It has more details on how to ensure your smoothie is as thick as a coconut husk.
Throw on some sunglasses, throw on some sun tan lotion and dig into this Blue Pineapple smoothie bowl. After this March, we all deserve a vacation.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 2 servings
170 g - Frozen Cauliflower Rice*
300 g - Frozen Pineapple Chunks
190 g - Frozen Banana Slices
170 g - 0% Greek Yogurt - Sub coconut yogurt for vegan
200 ml - Pure Pineapple Juice
14 g - Honey - Sub agave for vegan
¼ tsp - Vanilla Extract
¼ tsp - Ground Ginger Powder
2 tsp - Butterfly Pea Flower Powder - Optional, for color
Shredded Coconut Flakes
Place bowls you are going to pour the smoothie into in the freezer for at least 20 minutes.
Remove frozen ingredients from the freezer. Allow to thaw on the counter for roughly 5-10 minutes.
Add pineapple juice, yogurt, honey, and vanilla* extract to a food processor or high-speed blender. Add remaining smoothie bowl ingredients.
Blend until smooth, about 4-6 minutes, depending on how powerful your food processor is . Stop and scrape down the sides periodically throughout the process to ensure even blending.
Remove bowls from the freezer and portion out mixture into them. Place in the freezer to harden for about 10-15 minutes.
Remove from the freezer, add desired toppings, and enjoy!
If you’ve never added cauliflower to your smoothies, I would highly recommend it! You can’t taste it and it adds creaminess, along with volume, extra fiber, and nutrients. I usually just buy the store bought kind in the freezer section. You can also easily make your own with fresh cauliflower. Just very lightly steam cauliflower florets (for easier digestion) and freeze!
Adding the liquid items first, helps the blades to break down the frozen ingredients.
If your food processor has trouble blending the ingredients, slowly add water until able to blend smoothly. Do not add to much however, as it will make the smoothie bowl too thin.
Want something else tropical to make? How about these Pina Colada Chia Seed Puddings?