Ingredients

• 2 cup frozen mango chunks
• 1.5 cup frozen pineapple chunks
• 1 banana, frozen, sliced
• 1 cup coconut milk
• 0.5 cup almond milk
• 0.5 cup coconut yogurt
• 1 tablespoon almond butter
• 1 teaspoon agave nectar
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon ground turmeric
• 0.125 teaspoon sea salt
• 0.5 cup granola
• 0.5 cup fresh raspberries
• 0.25 cup shredded coconut, unsweetened, shredded
• 1 banana, sliced
• 2 teaspoon agave nectar

Steps

1. Measure and gather all ingredients. Ensure frozen mango and pineapple chunks are fully frozen, and banana has been pre-sliced and frozen for at least 2 hours.
2. Add the frozen mango chunks, frozen pineapple chunks, and frozen banana slices to the blender.
3. Pour in the coconut milk, almond milk, and coconut yogurt over the frozen fruit.
4. Add almond butter, agave nectar (if using), vanilla extract, ground turmeric, and a pinch of sea salt.
5. Secure the blender lid and blend on high speed for 90 seconds, until completely smooth and creamy with no visible chunks of frozen fruit remaining.
6. If the smoothie is too thick, add 2–3 tablespoons of additional almond milk and blend for 15 seconds more until you reach your desired consistency.
7. Divide the smoothie base equally between two bowls, pouring it in gently to create a smooth surface.
8. Top each bowl with a half-portion of the granola, distributing it evenly across the surface.
9. Scatter fresh raspberries over the granola on each bowl.
10. Arrange the fresh banana slices in a neat pattern on top of each smoothie bowl.
11. Sprinkle shredded coconut over all toppings.
12. Drizzle 1 teaspoon of agave nectar over each bowl in a thin stream for sweetness and visual appeal.
13. Serve immediately with a spoon and enjoy while the base is still cold and creamy.