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Posted 13-09-2017

Smoothies are amazing on a hot summers day. A brilliant way of making kids eat their greens and are super fun to top off with all your favourite fruits! I have added some coconut crunch for texture, flavour and nutrition. When you have produce as good as Del Monte´s you cant help but create awesome bowls of goodness!
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4 frozen bananas

1/2 avocado

1 cup of spinach

1 cup of coconut milk


sliced banana



peanut butter

Coconut Sprinkles

Dry Ingredients

2 cups of desiccated coconut

1 cup raw almonds, chopped

Wet Ingredients

3 tbs of maple syrup

3 teaspoons melted coconut oil

1 tablespoon cinnamon

1 teaspoon of cardamon

1 teaspoon vanilla extract or scraped fresh vanilla pod


Preheat oven to 160 degrees Celsius.

Mix dry ingredients in a baking dish and toast them in the preheated oven for 10-15 minutes, stirring occasionally.

While the desiccated coconut and almonds are toasting, combine the wet ingredients.

After the coconut is toasted ( drizzle the maple mixture and stir until well combined).

On a baking sheet lined with baking paper and form a single layer of the mixture.

Place the baking tray back in the oven and turn the oven off, this will allow the sprinkles to finish toasting without burning. Let it sit in the oven for 8 to 10 minutes. Remove from oven and let cool completely. Store in an airtight container for suture sprinkles on smoothies, cereals or ice cream!

For the Smoothie place all ingredients into a blender and mix until you have an amazing smooth texture. Scoop into a bowl and decorate with sliced fruits and berries an drizzle of peanut butter and some granola! This is the perfect breakfast bowl of goodness!

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