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Yield: 2
Tropical Banana Rum and Melon Breakfast Bowls
Total Time:
25 mins
  • 3 frozen bananas
  • 1 cup frozen mango chunks
  • 6 ounces plain greek yogurt
  • 1/2 cup canned coconut milk
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon spiced rum
  • 1 cantaloupe, split in half with seeds removed
  • 2/3 cup blueberries
  • 1/4 cup sliced toasted almonds
  • 1/4 cup toasted unsweetened flaked coconut
  • 2 tablespoons hemp seeds, or chia seeds!
  1. Add the bananas, mango, greek yogurt and coconut milk to a high-powered blender or food processor. Blend until thick and creamy and the frozen chunks are all pureed, sort of resembling a soft serve ice cream. Add in the vanilla bean pasta and rum and blend again until just combined.
  2. Equally split the smoothies between the cantaloupe bowls. Top each with 1/3 cup blueberries, 2 tablespoons toasted almonds, 2 tablespoons coconut and 1 tablespoon hemp seeds. Add anything else you may love! I recommend eating it with a grapefruit spoon and going for chunks of the cantaloupe first so the smoothie can sink further down into the ‘bowl” as opposed to over the edges. YES.

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