Citrus Coconut Sunshine Bowl

Ingredients

• 2 Each Navel oranges - 2 (large), large; peeled and segmented before blending
• 1 Cup Plain coconut milk yogurt, chilled - 1 (cup), Use chilled for a thicker smoothie bowl.
• 0.33 Cup Coconut cream, chilled - 1/3 (cup), Use chilled for body and richness.
• 1.5 Cup Frozen avocado chunks - 1 1/2 (cups), Frozen chunks help create a thick spoonable texture.
• 0.5 Cup Ice cubes - 1/2 (cup)
• 1 Tablespoon Pure maple syrup - 1 (tablespoon)
• 0.5 Teaspoon Vanilla extract - 1/2 (teaspoon)
• 0.13 Teaspoon Fine sea salt - 1/8 (teaspoon)
• 2 Each Kiwi - 2 (medium), medium; peeled and sliced for topping
• 0.25 Cup Unsweetened coconut flakes - 1/4 (cup), Toasted in a dry skillet until lightly golden.

Instructions

1. Prep fruit and chilled ingredients

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

2. Toast the coconut

   2. 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.

3. Load the blender

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

4. Blend until thick

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

5. Check texture

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

6. Assemble and serve

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