Tropical Green Bowl

Name: Tropical Green Bowl
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 30 g (1 cup) baby spinach, packed; 60 ml (¼ cup) full-fat coconut milk (canned), well shaken; 80 ml (⅓ cup) coconut water; 160 g (1 cup) mango chunks (fresh or frozen); 130 g (¾ cup) pineapple chunks (fresh or frozen)

Pale green and sunny-sweet, with mango, pineapple and coconut. You can see the spinach, but you will not taste it.

Hands-on: 10 min
Freeze: 24 h
Program: Smoothie Bowl
Makes: 4 servings6 servings

Vegan

Ingredients

5 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

443 of 473 ml664 of 709 ml

In the tubpintScale reads

30 g (1 cup)230 ml (30 g)1 cup (30 g)45 g (1½ cups)350 ml (45 g)1½ cups (45 g)baby spinach, packedbaby spinach, packedbaby spinach, packed
60 ml (¼ cup)60 ml¼ cup (60 ml)90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)full-fat coconut milk (canned)full-fat coconut milk (canned)full-fat coconut milk (canned)well shaken
80 ml (⅓ cup)80 ml⅓ cup (80 ml)120 ml (½ cup)120 ml½ cup (120 ml)coconut watercoconut watercoconut water
160 g (1 cup)230 ml (160 g)1 cup (160 g)240 g (1½ cups)340 ml (240 g)1½ cups (240 g)mango chunks (fresh or frozen)mango chunks (fresh or frozen)mango chunks (fresh or frozen)
130 g (¾ cup)190 ml (130 g)¾ cup (130 g)195 g (1 cup + 3 tbsp)280 ml (195 g)1 cup + 3 tbsp (195 g)pineapple chunks (fresh or frozen)pineapple chunks (fresh or frozen)pineapple chunks (fresh or frozen)

TubsPints

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Steps

If the fruit is frozen, let it soften for 15 minutes.
Blend 30 g baby spinach230 ml baby spinach1 cup baby spinach45 g baby spinach350 ml baby spinach1½ cups baby spinach, 60 ml full-fat coconut milk60 ml full-fat coconut milk¼ cup full-fat coconut milk90 ml full-fat coconut milk90 ml full-fat coconut milk¼ cup + 2 tbsp full-fat coconut milk and 80 ml coconut water80 ml coconut water⅓ cup coconut water120 ml coconut water120 ml coconut water½ cup coconut water until no leafy bits remain.
Add 160 g mango chunks230 ml mango chunks1 cup mango chunks240 g mango chunks340 ml mango chunks1½ cups mango chunks and 130 g pineapple chunks190 ml pineapple chunks¾ cup pineapple chunks195 g pineapple chunks280 ml pineapple chunks1 cup + 3 tbsp pineapple chunks. Blend until completely smooth.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
If it looks crumbly or powdery, add 30 ml coconut water2 tbsp coconut water2 tbsp coconut water45 ml coconut water3 tbsp coconut water3 tbsp coconut water and run Re-spin.

To serve: Top with mango cubes, chia seeds and coconut flakes.

Tips

Baby spinach has the mildest flavor. Kale works but tastes greener.
No coconut water? Use pineapple juice instead for a sweeter bowl.
Add the toppings right before eating so they stay crisp.

Texture not right? Find the fix in Texture help.

Why it works

Sweet, tangy mango and pineapple mask the spinach, and coconut milk adds fat for a creamier bowl. Blending the leaves with the liquid first breaks them down completely.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

75kcal

1 gProtein

3 gFat

12 gCarbs

10 gSugar

Whole tubpint: 299 kcal, 5 g protein449 kcal, 8 g protein (709 ml24 oz). No common allergens in the ingredients.

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