The recipe for this colorful aloha bowl can be found in my second book All-day bowls and is still a favorite on sunny mornings. I mean: who doesn’t love ice cream for breakfast?
You probably know the açai bowl: a soft serve-like fruit smoothie that became incredibly popular over the last few years. I shared a recipe in my breakfast book and it’s insane to think that açai was relatively unknown back then. How times have changed!
Then there’s also the almost neon pink pitaya bowl, made with dragon fruit. But my personal favorite must be the aloha bowl. I discovered it in the loveliest little San Diego juice bar on our California honeymoon and I had that same breakfast for an entire week. Back home, I couldn’t wait to recreate it myself.
This orange-meets-pink bowl is prepared with frozen mango and raspberries, which you can get pretty much everywhere (take that, açai). I’m pretty sure it will become one of your favorites too.
INGREDIENTS
makes 2
3.5 oz (100 g) raspberries, frozen
5 oz (150 g) mango pieces, frozen
1½ cup (350 ml) coconut milk
extra: food processor or strong blender
toppings:
4 tbsp granola
handful of raspberries and/or blueberries
DIRECTIONS
Puree the frozen fruit and coconut milk until the texture resembles soft serve ice cream. Scoop in bowls, add the toppings and serve straight away.
Variation: add ¾ cup extra coconut milk for a smoothie bowl.
