If you love Bounty and choc-top ice-creams, you’re going to love this hybrid bowl. Crack through the top layer of dark chocolate into a cold, rich, creamy coconut base. Heaven!
The hero ingredient is our Frozen Coconut sachets. They’re loaded with Potassium, MCTs and dietary fibre and made with 100% certified organic young coconut flesh, sustainably harvested by local communities in Vietnam. It’s a nutritious frozen fruit alternative to use in your smoothie bowls if you’re sick of using bananas or don’t have them on hand.
Simply add to a blender your frozen coconut, frozen banana, coconut yoghurt and a splash of water to blend, adding more if necessary. Once the consistency is smooth and creamy, spoon into a bowl and pour your melted chocolate on top. Freeze for about 15 minutes (or until your chocolate is hard). Then sprinkle with sea salt and crack into it! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
1 frozen banana
2 sachets Amazonia Frozen Coconut
2 tbsp coconut yoghurt
Splash of water, add gradually to blend
45 grams melted dark chocolate
1/4 tsp sea salt, to top
Combine all ingredients (except chocolate and salt) in a high-speed blender, blend until smooth and creamy, gradually adding water as required.
Spoon into a bowl and pour melted chocolate on top.
Freeze for 15 minutes.
Sprinkle sea salt on top, crack, serve and enjoy.