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Berry coconut smoothie bowl recipe

Berry coconut smoothie bowl recipe

Refreshing smoothies are a perfect start to a summer’s day, whether you’re enjoying a morning is as bright as the ingredients or trying to forget the grey reality outside!

Traditional smoothie drinks are quickly slurped up in seconds and tend to be very high in sugar, often containing 40-60g. This recipe has a texture a little closer to frozen yoghurt and healthy fats, protein and only 14g of sugar to keep you feeling fuller for longer and keep your blood sugar levels more stable.

I’ve used mint leaves to bring out the berries’ flavour, and added coconut milk to create a creamy aftertaste.

The recipe does contain dairy products (casein protein), but this is easily swapped for an extra 15g of coconut milk for a plant-based bowl.


Servings: 1
Nutritional information, including toppings: 463 calories / 26g fat / 27g carbohydrates (8g fibre, 14g sugar) / 27g protein

Smoothie bowl:

40g full fat coconut milk

75ml unsweetened almond milk, or milk of your choice

40g baby kale (I used Florette’s)

100g frozen berries

20g micellar casein protein powder

½ vanilla pod

2 mint leaves

2 tbsp oats


1 tsp ground golden linseeds

3 squares Montezuma’s dark chocolate with lime & sea salt

1 tbsp Pip & Nut almond butter

40g frozen raspberries


Simply blend all the smoothie ingredients together, adding a little more milk if you prefer a runnier smoothie. Pour into a bowl, decorate with your toppings and tuck in!

the author

Emma Charles

Emma is a London-based foodie and blogger @fitfoodemma who fell in love with real food and heavy weights and hasn’t looked back. She loves turning simple ingredients into nutritious, flavour-packed meals – swapping sugar and sweeteners for natural spices, unrefined grains and healthy fats.