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Citrus Coconut Sunshine Bowl13m

Citrus Coconut Sunshine Bowl

A bright, thick orange-coconut smoothie bowl with a creamy spoonable texture. Kiwi slices and coconut flakes add fresh summer flavor and crunch.

10 min prep3 min cook2 servingseasy
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Pure maple syrup

1 Tablespoon

Maple Grove Farms® 100% Pure Maple Syrup

Maple Grove Farms•12.5 fl oz
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Plain coconut milk yogurt, chilled

1 Cup

Cocojune Pure Coconut Organic Yogurt Tub

Cocojune•16 oz
Buy 1
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Coconut cream, chilled

0.33 Cup

Thai Kitchen Gluten Free Unsweetened Coconut Cream

Thai Kitchen•13.66 fl oz
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Kiwi

2 Each

Mighties Green Fresh Kiwi Fruit

2 lb
Buy 1
Ingredient Cost

Vanilla extract

0.5 Teaspoon

Private Selection® Pure Vanilla Extract

Private Selection•2 fl oz
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Frozen avocado chunks

1.5 Cup

Private Selection® Diced Haas Frozen Avocados

Private Selection•16 oz
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Fine sea salt

0.13 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

Morton•17.6 oz
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Unsweetened coconut flakes

0.25 Cup

Kroger® Unsweetened Coconut Flakes

Kroger•5 oz
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Navel oranges

2 Each

Large Fresh Navel Orange- Each

Fresh Citrus•1 each
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?

Ice cubes

0.5 Cup

Ice

Ranked•virtual
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Cost Summary

· only what you use

per serving · 2 servings

You pay at checkout

Cook this recipe

  • navel oranges-2 each
  • frozen avocado chunks-1.5 cups
  • plain coconut milk yogurt-1 cup
  • ice cubes-0.5 cups
  • coconut cream-0.33 cups
  • unsweetened coconut flakes-0.25 cups
  • pure maple syrup-1 tablespoon
  • vanilla extract-0.5 teaspoons
  • kiwi-2 each
  • fine sea salt-0.13 teaspoons
1
Prep fruit and chilled ingredients
Measuring Cups
Knife
Cutting Board

Peel and segment the navel oranges, peel and slice the kiwi, and measure the chilled coconut ingredients before blending.

Keep fingers away from the knife blade while peeling oranges and slicing kiwi.

2 Each orange
2 Each kiwi
1 Cup coconut yogurt
1/3 Cup coconut cream
2
Toast the coconut
Spatula
Plate
Small skillet

Place the coconut flakes in a dry skillet over medium-low heat and toast for 2 to 3 minutes, stirring often, until lightly golden; transfer to a plate.

Let the toasted coconut cool briefly before handling.

1/4 Cup coconut flakes
3
Load the blender
Blender
Measuring Cups
Measuring Spoons

Add the orange segments, coconut milk yogurt, coconut cream, frozen avocado chunks, ice, maple syrup, vanilla, and salt to the blender.

Keep fingers clear of the blender blade when loading ingredients.

2 Each orange
1 Cup coconut yogurt
1/3 Cup coconut cream
1 1/2 Cup avocado
1/2 Cup Ice
1 Tablespoon maple syrup
1/2 Teaspoon vanilla extract
0.13 Teaspoon salt
4
Blend until thick
Blender
Spatula

Blend on low to start, then increase to high until thick and creamy, stopping to scrape down the sides as needed.

Hold the blender lid firmly in place before blending.

5
Check texture
Blender

Check the texture; the mixture should mound on a spoon and look smooth but not pourable.

6
Assemble and serve
Serving bowls

Divide the smoothie mixture into 2 bowls and top with the kiwi slices and toasted coconut flakes. Serve immediately.

2 Each kiwi
1/4 Cup coconut flakes
7

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