Vegan Pitaya Bowl
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Learn more →Ingredients
2 servings
For the base
- 2 packs (3.5 oz each) frozen pitaya (dragon fruit) puree
- 1 medium banana, frozen and sliced
- ½ cup frozen mango chunks
- ¼ cup coconut milk
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For topping
- ½ cup granola
- ½ cup fresh strawberries, hulled and sliced
- ½ cup fresh blueberries
- ¼ cup unsweetened coconut flakes
- 1 tbsp chia seeds (optional)
- 1–2 tsp honey, for drizzling (optional)Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
Instructions
- 1
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.
- 2
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.
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