Tropical Fruit Bowl Shake Food

STRAWBERRY AND TROPICAL FRUIT SMOOTHIE BOWLS

Strawberry and Tropical Fruit Smoothie Bowls image

Strawberries, coconut milk and frozen tropical fruit are blended to create these refreshing smoothie bowls, which are topped with shredded coconut, pistachios and matcha, a green tea that's been used in Japan for centuries. The garnish - strawberries, blueberries and chocolate turned into ladybugs - is optional but lends a touch of whimsy to this breakfast or snack.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsweetened shredded coconut
1 tablespoon unsalted pistachios, finely chopped
1/4 teaspoon matcha (green tea powder; optional)
2 tablespoons semisweet chocolate chips
4 small strawberries
4 blueberries
2 cups frozen tropical fruit blend (with strawberries)
1 banana
1 cup refrigerated coconut milk beverage
1 to 2 teaspoons honey

Steps:

Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner.
Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set.
Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs.

TROPICAL SMOOTHIE BOWL

Tropical Smoothie Bowl image

This wake-me-up smoothie bowl with fruit, oats and cinnamon helps me start the day feeling satisfied. Sometimes I top it off with granola and berries or cherries. -Jonelle Dansie, Murray, Utah

Provided by Taste of Home

Time 10m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons frozen orange juice concentrate, thawed
3/4 cup peeled fresh or frozen mango chunks, thawed
3/4 cup (1/2 pound) fresh or frozen pineapple cubes
1/4 cup quick-cooking oats
1/4 cup vanilla soy or whey protein powder
2 tablespoons ground flaxseed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cold water
Optional toppings: granola, chopped mango and pineapple

Steps:

Place orange juice concentrate in a blender. Add fruit, oats, protein powder, flax, seasonings and water. Cover and process until smooth. If desired, add optional toppings. Serve immediately.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 6g fiber), Protein 10g protein.

TROPICAL "FRUIT BOWL" SHAKE

Tropical

I didn't really think this combination would work, but I wanted to use up some excess fruits and surprise! They went together quite well. You'll want a straw for this one.

Provided by White Rose Child

Categories Smoothies

Time 5m

Yield 1 shake, 1 serving(s)

Number Of Ingredients 4

Ingredients

1/2 mango, peeled and roughly chopped
1 very ripe banana
1 small kiwi
1/3 cup orange juice (add as desired)

Steps:

Blend all in a food processor, adding more o.j. if you like, till smooth. This would also be great with some "superfood" (i.e. flaxseeds or ground nuts) sprinkled on top.
Enjoy!

TROPICAL FRUIT SHAKE

Tropical Fruit Shake image

Sweet, fruity and apcked with vitamin C, this is a brilliant way to get children to enjoy healthy drinks. If you use really ripe fruit, it shouldn't need any additional sweetening, but taste it to check before serving. Mango makes a thick puree when blended, so top it up with mineral water- or a good quality lemonade.

Provided by lollipopys

Categories Shakes

Time 15m

Yield 2 glasses, 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 small pineapple
1 bunch seedless white grapes
1 mango
mineral water (optional) or lemonade (optional)

Steps:

Using a sharp knife, cut away the skin from the pienapple and halve the fruit.
Discard the core and roughly chop the flesh of one half. Add to a blender or food processor with the grapes.
Halve the mango, scoop out the flat stone (pit) and sccop the flesh into the blender.
Process thoroughly until really smooth, scraping the mixture down from the side of the bowl, if necessary.
Pour into glassses and top up with lemonade or mineral water, if using. Serve immediately.

Nutrition Facts : Calories 253.3, Fat 0.7, SaturatedFat 0.2, Sodium 7, Carbohydrate 66.4, Fiber 5.2, Sugar 55.3, Protein 2.5

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