Vivid magenta pitaya blends with frozen banana and mango into a thick, ice-cream-smooth base that holds its shape under a spoon — no actual soft-serve ice cream required. Coconut milk lends creaminess to the blend, while the topping turns this into a full sensory experience: crunchy granola, juicy fresh strawberries and blueberries, and toasted coconut flakes arranged in bright rows across the top. A scatter of chia seeds adds texture and a little extra staying power if you want this to double as breakfast rather than a snack. The whole thing comes together in one blender and a couple of bowls, making it an easy plant-based treat to whip up any time you want something that looks as good as it tastes. It's a naturally colorful, fruit-forward bowl that fits beautifully into a vegan spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
Break the frozen pitaya puree packs into rough chunks and add them to a blender along with the frozen banana slices, frozen mango chunks, coconut milk, and honey.
Blend on high, stopping to scrape down the sides with a spatula as needed, until the mixture is completely smooth and thick — it should hold its shape like soft-serve ice cream and not pour freely. Add coconut milk 1 tbsp at a time only if the blender stalls; the base should be as thick as possible.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
