Pitaya Bowl
A vibrant Brazilian-inspired açai-style bowl with frozen pitaya, coconut milk, and granola. Top with fresh fruit and nuts for a refreshing, naturally vegan breakfast.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 2 packets (about 100g each) frozen pitaya (dragon fruit) packets
- ¾ cup coconut milk (canned, full-fat)
- 1 medium banana, frozen and sliced
- 2 tablespoons maple syrup
- ½ cup granola (store-bought or homemade)
- ¾ cup fresh strawberries, hulled and halved
- 3 tablespoons shredded coconut (unsweetened), toasted
- ¼ cup almonds (raw or roasted), roughly chopped
Instructions
- 1
Remove the two frozen pitaya packets from the freezer and let them sit at room temperature for 2 minutes so they soften slightly and become easier to break apart.
- 2
Pour 0.75 cup of coconut milk into a blender. Add the two pitaya packets, breaking them into chunks as you place them in the blender.
- 3
Add the frozen banana slices to the blender, then add 2 tablespoons of maple syrup.
- 4
Secure the blender lid and blend on high speed for 60 seconds until the mixture is smooth, thick, and creamy with no visible chunks of fruit.
- 5
Divide the pitaya mixture evenly between two bowls, pouring it into the center and using a spatula to spread it into a thin, even layer across the bottom of each bowl.
- 6
Sprinkle 0.25 cup of granola over the pitaya layer in each bowl, concentrating it in the center for contrast with the smooth base.
- 7
Arrange 0.375 cup of fresh strawberry halves on top of each bowl in a scattered pattern, leaving some pitaya visible around the edges.
- 8
Sprinkle 1.5 tablespoons of toasted shredded coconut and 2 tablespoons of chopped almonds over the top of each bowl, dividing the amounts evenly.
- 9
Serve immediately while the pitaya base is still cold and creamy, eating with a spoon so the toppings mix with the base on each bite.
Tools you’ll need
- blender
- 2 serving bowls
- measuring cups
- tablespoon measure
- rubber spatula
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