Coconut Mango Smoothie Bowl with Toasted Coconut and Pumpkin Seeds

Ingredients

• 3 cups frozen mango chunks
• 2 cups frozen banana
• 1.5 cups coconut milk
• 2 scoops dairy-free vanilla protein powder
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/2 cup unsweetened shredded coconut
• 1/3 cup toasted pumpkin seeds
• 2 pieces fresh kiwi, sliced
• 1/2 cup pomegranate arils(optional)
• 1 teaspoon avocado oil

Instructions

1. 1

   Preheat oven to 325°F (165°C). Toss shredded coconut with avocado oil and spread on a baking sheet.

2. 2

   Toast coconut for 6-8 minutes, stirring once, until golden and fragrant. Watch closely to prevent burning. Cool completely.

3. 3

   In a high-speed blender, combine frozen mango, frozen banana, coconut milk, protein powder, lime juice, and honey.

4. 4

   Blend on low, then increase to high, using a tamper to keep the mixture moving. The texture should be thick like soft-serve ice cream. Add coconut milk 1 tablespoon at a time only if needed.

5. 5

   Divide the smoothie base among 4 chilled bowls, smoothing the surface with the back of a spoon.

6. 6

   Arrange toasted coconut, pumpkin seeds, kiwi slices, and pomegranate arils in neat sections over each bowl.

7. 7

   Serve immediately with chilled spoons.