clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Coconut Smoothie Bowl (Vegan & Gluten-free)

  • Author: Agnieszka
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


Vanilla Coconut Smoothie Bowl is like decadent creamy vanilla ice-cream that’s entirely plant-based and only takes 4 simple ingredients to make.



2 ripe bananas, sliced and frozen
1 can of full fat coconut milk, frozen in ice-cube tray (see note)
1/3-1/2 unsweetened almond or oat milk
1 vanilla bean pod (or 1 teaspoon vanilla bean pasta or pure vanilla extract)


  1. The day before making the smoothie bowl (or earlier), freeze the bananas and coconut milk. Peel and slice the bananas, lay them out flat on a cookie sheet and freeze for at least 1 hour. Shake the can with coconut milk really well, open and pour into an ice cube tray. Place in the freezer overnight or until completely frozen.
  2. If using a vanilla bean pod, lay the pod on a cutting board and flatten with your finger. Make a slit in the middle of the pod lengthwise not cutting all the way through. Open the pod carefully and scrape the vanilla beans out with the back of the knife.
  3. Pour 1/3 cup almond or oat milk in a bowl of a high speed blender.
  4. Add bananas first, then coconut milk cubes and scraped out vanilla beans (paste or extract).
  5. Blend the mixture using the tamper to move the solids around. If needed, turn the blender off, stir and blend until smooth and ice-cream consistency, adding more plant milk, if needed.
  6. Serve immediately on its own or topped with toasted coconut and mini chocolate chips.


The best way to freeze coconut milk is to use full fat coconut milk, make sure it’s at room temperature and shake the can well. Open the can and pour into an ice-cube tray. Silicone ice-cube tray works best because it’s super easy to pop the coconut milk cube out when you’re ready to use them.

Vanilla beans from a fresh pod will give you the best results but if you don’t have one, use vanilla bean paste or pure vanilla extract. 1 vanilla bean pod = 1 teaspoon of vanilla bean paste or extract.

Go easy on the liquid! Start by adding 1/3 cup almond milk (or other plant milk) to the blender and blend with the frozen bananas and coconut milk cubes. If the mixture is too thick, add more milk, one tablespoon at a time. If you add too much liquid right away, you’ll end up with a smoothie that’s not as thick as a smoothie bowl.

  • Prep Time: 10 minutes
  • Category: breakfast, dessert
  • Cuisine: American

Keywords: how to make a vanilla coconut smoothie bowl, vanilla smoothie bowl, vanilla coconut smoothie bowl, dairy free smoothie bowl