Every now and then there is just a dish that comes along that is so beautiful, you have stop and pause. This dragon fruit smoothie bowl is one of those for me. Naturally gorgeous with it’s bright pink hue, it’s hard to believe that this succulently sweet fruit is even real.
Dragonfruit (also known as Pitaya) is an exotic fruit, which is also considered to be a tropical superfood because of its wealth of health benefits. It comes from the flower of several types of cactus species that can be found in South and Central America. There are a few varieties of dragon fruit that range in color and taste. This beautifully pink fruit I used today, has a rich red exterior, with a bright bold pink flesh that is slightly sweet and tangy.
Dragon fruit has been linked to many health benefits such as boosting immunity, detoxification, aiding in digestion, boosting metabolism, and anti-inflamatory properties. And while those health benefits are all wonderful, I have to be honest, I was just excited to make this recipe because of its gorgeous color and delicious flavor.
It can hard to find fresh dragon fruit in your local grocery store. Fortunately I’m starting to notice more and more frozen “packs” of dragon fruit (usually found with other tropical fruit). For this recipe I played around a pack of frozen dragon fruit I bought from our local whole foods. I was really pleased with how easy it was to work with and how vibrant the color and flavors were.
When I was coming up with this recipe, I had one special little lady in mind, Lillian. She is what we call a “fruitarian”, and would honestly live on nothing but fruit. So when I found dragon fruit at our local whole foods, I knew I had to do something special with it for her. I wanted to come up with something that was fun and playful and that showed off that gorgeous hot pink color.
Enter the dragonfruit smoothie bowl. An easy twist on a morning smoothie staple in our house. Instead of making our usual morning smoothie, I combined mango, pineapple and coconut milk with a generous serving of dragon fruit. Pureed it together to create a thick consistency, poured it in a bowl and then covered it all with some of our favorite fun toppings.
I think one of the best parts about making smoothie bowls is the toppings. It’s so fun to play around with different textures and flavors. Here I used a combination of kiwi, blueberries, granola, coconut and chia seeds. And then for just a little fun, Lillian and I used a cookie cutter to cut little starts our of mango slices. I love the way the colors and textures play together.
This dragon fruit smoothie bowl is a wonderful recipe to try and and involve your kids in the kitchen. Using cooking cutters to cut our fun “fruit shapes” is a safe and easy way to let the be involved. Or letting them measure out the frozen fruit, sprinkle on the toppings, or just simply enjoy digging into a bowl of pure hot pink yumminess.
Whether you’re a seven year old “fruitarian” like Lillian, or just simply love trying new ways to incorporate fruit into your morning routine, this recipe will not disappoint.
- 1 cup of coconut milk
- ½ cup of frozen mango
- ½ cup of frozen pineapple
- 1 frozen bannana
- 2 "packets" of frozen dragon fruit
- For toppings
- 1 mango, sliced
- 1 kiwi
- ¼ cup of blueberriers
- ¼ cup of granola
- 1 tbsp of chia seeds
- 1 tbsp of coconut flakes
- In a high speed blender, place coconut milk, banana, pineapple, mango and dragon fruit. Blend on high-speed for 30-60 second until the fruit is completely pureed and forms a smooth, thick consistency.
- Pour "smoothie" into two serving bowls of your choice
- Add toppings of your choice
- I like to play around with lining up varying flavors and textures. Here I used a row of blueberries, sliced kiwi, coconut flakes, chia seed and granola
- To make the "mango stars", peel and slice mango into wide/thin pieces. Use a small cookie cutter or your choice to cut out shapes.