Smoothie King Coco Colada Bowl Recipe

This Smoothie King Coco Colada™ Bowl copycat recipe brings that creamy coconut-pineapple flavor home without any mystery sorbets or processed sugar blends. It starts with a rich coconut smoothie base, then gets topped with tropical fruit, crunchy granola, and a sweet drizzle of honey. It’s cool, creamy, and beachy in a bowl.

Ingredients Needed:

• ½ cup full-fat coconut milk (from a can)
• ½ cup frozen pineapple chunks
• ½ frozen banana
• ½ cup ice
• ¼ cup granola (like Purely Elizabeth® or a clean homemade option)
• ¼ cup diced fresh pineapple
• ¼ cup diced fresh strawberries
• 2 tablespoons whole blueberries
• 1 tablespoon honey

How To Make Smoothie King Coco Colada Bowl (Copycat):

1. Blend the Base: In a blender, combine the coconut milk, frozen pineapple, frozen banana, and ice. Blend until completely smooth and thick. The consistency should be spoonable—not sippable. Add a splash more coconut milk if it’s too thick for your blender.

2. Build the Bowl: Scoop the creamy base into a bowl. Top with diced pineapple, strawberries, blueberries, and granola. Drizzle with honey just before serving.

Why This Copycat Tastes Like the Original:

The flavor here leans fully into coconut and pineapple that classic piña colada combo. Full-fat coconut milk delivers the rich, tropical flavor you’d expect from coconut sorbet. Pineapple gives it brightness and balances the richness. A hint of banana rounds things out with natural sweetness.

Texture-wise, frozen fruit and ice make the base thick and refreshing. The granola brings in crunch, while the fresh fruit toppings add bursts of flavor and texture. And that honey drizzle? It ties everything together with just the right sweet finish.

You’re still getting a dessert-like bowl, but this one’s built with clean, real ingredients no syrups or hidden additives.

Recipe Tips & Variations:

• Dairy-Free & Vegan: This one’s already dairy-free! Just use maple syrup or agave instead of honey for a vegan version.
• Lower Sugar Option: Skip the banana and go light on the honey.
• Add Protein: Blend in a scoop of vanilla plant-based protein for a more filling bowl.
• Extra Creamy: Add 1 tablespoon unsweetened shredded coconut to the base for more texture and richness.
• Tropical Twist: Add a few frozen mango chunks or a splash of lime juice to tweak the flavor.

How To Store This Coco Colada Bowl:

In the Fridge: Store the base (without toppings) for up to 24 hours. Stir before serving and add toppings fresh.

In the Freezer: Freeze the base in portions or ice cube trays. Thaw slightly and re-blend before topping.

Nutrition Facts (Per Serving):

• Calories: ~490
• Carbs: 102g
• Protein: 3g
• Fat: 12g
• Sugar: 65g
• Fiber: 23g
• Sodium: 115mg

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