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Blueberry and Coconut Smoothie Bowl

Get ahead with your 5 a day thanks to this fabulously fruity smoothie bowl bursting with berry goodness. Take your tastebuds on a journey and savour the sweet sensation of tropical coconut, intense cacao and crunchy granola. A brilliant breakfast to brighten any morning routine.


Chocolatier’s Tip

If you can’t find cacao nibs, simply finely chop 3 squares of your favourite Lindt EXCELLENCE Dark Chocolate. 


This recipe can be made gluten free by using gluten free granola. Always check your manufacturer's label to ensure the ingredients you use are free from gluten.

2 people


  • For the smoothie:
  • 1 large ripe banana, sliced
  • 250 ml coconut milk
  • 400 g frozen blueberries
  • 1 tbsp maple syrup, or to taste
  • For the toppings:
  • 2 tbsp goji berries
  • Sliced banana
  • Fresh berries
  • Granola (see Tip)
  • 2 tbsp desiccated coconut
  • 2 tbsp cacao nibs
  • 2 squares Lindt EXCELLENCE 70% Dark Chocolate (see Tip)
  • Edible flowers, if wished


Step 1.

Put the banana, coconut milk, maple syrup and frozen blueberries into a blender and pulse until smooth. Sweeten to taste with maple syrup and blitz again.

Step 2.

Divide the smoothie between two serving bowls. Sprinkle each with a tablespoon of goji berries, sliced banana, fresh berries, granola, desiccated coconut and cacao nibs. Top each bowl with 1 square of Lindt EXCELLENCE 70% Dark Chocolate and edible flowers, if desired.


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