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Pineapple Coconut Bowls

These pineapple and coconut smoothie bowls are literally summer in a bowl. With a bit of ginger for an added kick, they are the perfect breakfast to cool down on a hot summer morning.





  • 2 frozen bananas
  • 1 frozen mango
  • 1 1/2 cups frozen pineapple chunks
  • 1/2 cup frozen coconut cubes (optional – for extra creaminess)
  • 1/2 tsp dried ginger/ginger powder


  • Micro Mint
  • Mixes Seeds
  • Toasted coconut
  • Edible flowers
  • Coyo


  1. Blend all the frozen ingredients together until thick and creamy in a high-speed blender.
Tip: You may need to add a splash of water or plant milk to help the blending process – but be careful not to make your bowls watery!

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Pineapple Coconut Bowls

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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