This plum and coconut smoothie bowl is inspired by the beautiful colours of Australian native flowers.
Made with frozen bananas raspberries, açai powder and almond milk and topped with coconut flakes, fresh plums, rhubarb & raspberry jam and dried pineapple sage.
INGREDIENTS
- 3 frozen bananas
- 1 handful frozen raspberries
- 1 ripe plum
- A splash of coconut water
TOPPINGS
- 1 ripe plum (sliced)
- Coconut Flakes
- Raw cacao nibs
METHOD
- Blend all the ingredients together until smooth
- Pour into your coconut bowl and add toppings.
Plums are in season right now - they should feel heavy, and their skin should give slightly when pressed.
This breakfast smoothie bowl is high in probiotics (the good gut bacteria that is essential to your health and immunity), fiber and protein.
Photo & Recipe by Lisa @our_table04