📝 About This Recipe
Experience a vibrant taste of the tropics with this stunning pitaya-based bowl, a true masterpiece of texture and color. Known for its mild sweetness and striking magenta hue, the dragon fruit is blended into a velvet-smooth base that feels both indulgent and incredibly refreshing. This dish is the ultimate breakfast sanctuary, combining exotic tropical notes with the crunch of nutty toppings for a balanced, nutrient-dense start to your day.
🥗 Ingredients
The Smoothie Base
- 2 cups Frozen Pink Dragon Fruit (Pitaya) (cubed or 2 frozen packets)
- 1.5 cups Frozen Bananas (sliced and frozen solid for creaminess)
- 1/2 cup Frozen Mango Chunks (adds natural sweetness and body)
- 1/2 cup Unsweetened Almond Milk (plus more if needed for blending)
- 1/4 cup Greek Yogurt or Coconut Cream (for a rich, velvety mouthfeel)
- 1 teaspoon Fresh Lime Juice (to brighten the tropical flavors)
- 1 tablespoon Honey or Agave Nectar (optional, depending on fruit ripeness)
The Nutty Crunch
- 2 tablespoons Sliced Almonds (lightly toasted)
- 1 tablespoon Macadamia Nuts (roughly chopped)
- 1 teaspoon Chia Seeds (for a boost of omega-3s)
- 1 teaspoon Hemp Hearts (for a subtle earthy flavor)
Fresh Toppings & Garnish
- 1 piece Fresh Kiwi (peeled and sliced into rounds)
- 1/4 cup Fresh Raspberries (rinsed and dried)
- 1 tablespoon Shredded Coconut (unsweetened flakes)
- 2-3 pieces Edible Flowers (optional, for a professional aesthetic)
👨🍳 Instructions
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1
Place your serving bowls in the freezer for 5-10 minutes before you begin blending; this prevents the smoothie from melting too quickly during assembly.
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2
In a high-speed blender, add the frozen dragon fruit, frozen banana slices, and frozen mango chunks.
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3
Pour in the almond milk, Greek yogurt (or coconut cream), and the lime juice over the frozen fruit.
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4
Start the blender on the lowest speed setting, using a tamper to push the frozen fruit down toward the blades.
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5
Slowly increase the speed, blending for about 45-60 seconds until the mixture is thick, smooth, and resembles soft-serve ice cream.
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6
Taste the base; if the dragon fruit is more tart than sweet, add your honey or agave nectar and pulse for 5 seconds to incorporate.
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7
Retrieve your chilled bowls from the freezer and divide the thick smoothie mixture evenly between them.
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8
Use the back of a spoon to smooth the surface of the smoothie, creating a flat canvas for your toppings.
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9
Artfully arrange the kiwi slices in a curved line along one side of the bowl.
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10
Create a row next to the kiwi using the toasted sliced almonds and chopped macadamia nuts for a satisfying crunch.
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11
Sprinkle the chia seeds and hemp hearts in a thin strip to add texture and visual contrast.
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12
Nestle the fresh raspberries in the center and scatter the shredded coconut over the top like fallen snow.
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13
Finish with a few edible flowers if using, and serve immediately while the base is still firm and frosty.
💡 Chef's Tips
Ensure your fruit is completely frozen; using room temperature fruit will result in a runny smoothie rather than a 'bowl' consistency. Use a high-quality blender with a tamper—this is the secret to using less liquid and achieving that thick, spoonable texture. If the mixture isn't blending, add liquid only one tablespoon at a time; too much liquid will turn it into a drink. Toast your nuts and coconut flakes in a dry pan for 2-3 minutes beforehand to unlock a deeper, aromatic flavor profile. For a protein boost, you can add a scoop of vanilla protein powder to the base without affecting the vibrant pink color.
🍽️ Serving Suggestions
Pair with a hot cup of Matcha Green Tea to complement the earthy and tropical notes. Serve alongside a side of avocado toast with red pepper flakes for a complete savory-sweet brunch experience. Enjoy with a glass of sparkling water infused with fresh mint and cucumber for a refreshing palate cleanser. Drizzle a little extra almond butter over the top if you prefer a richer, more filling meal.