Smoothie King Coco Pitaya-yah Bowl Recipe

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This Coco Pitaya-Yah™ Bowl copycat recreates Smoothie King’s tropical-meets-dessert smoothie bowl at home minus the mystery blends. It starts with a fruity pitaya base and builds up with fresh strawberries, coconut, crunchy granola, sweet cacao nibs, and a rich chocolate hazelnut drizzle. It’s like a tropical vacation with dessert vibes all in one spoon.

Ingredients Needed:

1 packet (100g) frozen pitaya (dragon fruit) puree or 1 cup frozen dragon fruit cubes
½ cup papaya juice (or blend mango + orange juice)
½ cup frozen strawberries
1 tablespoon turbinado sugar or honey (optional)
¼ cup granola (Purely Elizabeth® style or homemade)
¼ cup diced fresh strawberries
1 tablespoon shredded coconut (unsweetened)
1 tablespoon cacao nibs (lightly sweetened or raw)
1 tablespoon chocolate hazelnut spread (melted slightly)

How To Make Smoothie King Coco Pitaya-yah Bowl (Copycat):

1. Blend the Base: In a blender, combine the frozen pitaya, papaya juice, frozen strawberries, and turbinado sugar or honey (if using). Blend until thick and smooth. The goal is a dense, spoonable consistency—add a splash of juice only if it’s too thick to blend.

2. Assemble the Bowl: Pour the smoothie base into a bowl. Add diced strawberries, shredded coconut, granola, and cacao nibs over the top. Warm the chocolate hazelnut spread slightly and drizzle it generously over the bowl.

Smoothie King Coco Pitaya-yah Bowl Recipe

Why This Copycat Tastes Like the Original:

The pitaya base gives that signature pink color and a clean fruity taste. Papaya juice lifts the tropical notes while strawberries make it sweet and jammy. The toppings recreate that satisfying mix of creamy, crunchy, and chewy just like Smoothie King’s original.

Sweetened cacao nibs give chocolate crunch without overpowering the fruit, and the chocolate hazelnut drizzle adds richness to bring dessert energy to a healthy bowl. It’s balanced, nutrient-dense, and honestly more fun to eat homemade.

Recipe Tips & Variations:

Vegan-Friendly: Make sure your hazelnut spread and granola are plant-based
Lower Sugar: Skip the turbinado and go light on the drizzle
Nut-Free Option: Use a dairy-free chocolate sauce instead of hazelnut spread
Add Protein: Blend in a scoop of vanilla or chocolate plant protein
Extra Crunch: Add chia seeds or hemp hearts with the toppings

How To Store This Coco Pitaya-Yah Bowl:

In the Fridge: Store just the base (without toppings) up to 24 hours. Stir and re-chill before adding toppings.

In the Freezer: Freeze base in silicone trays or airtight containers. Thaw slightly and stir before serving.

Nutrition Facts (Per Serving):

Calories: ~540
Carbs: 85g
Protein: 9g
Fat: 20g
Sugar: 63g
Fiber: 14g
Sodium: 135mg

FAQ’s

Can I use a different fruit juice instead of papaya?

Yes orange or mango juice works well to replicate the tropical tang.

Is chocolate hazelnut spread necessary?

It adds that rich finish, but you can use a drizzle of melted dark chocolate or a healthier cocoa-almond spread instead.

Do I need sweetened cacao nibs?

Not necessarily, but sweetened ones match the original’s dessert-like taste better.

Can I prep this ahead?

Yes, just store the smoothie base separately and add toppings fresh before serving.