Smoothie King Go Coconuts Bowl Recipe

This homemade version of the Smoothie King Go Coconuts Bowl is the real deal when it comes to tropical, creamy goodness without all the mystery ingredients. The tricky part? Recreating that ultra-smooth coconut sorbet and the decadent chocolate hazelnut drizzle using everyday ingredients.

But don’t worry, I’ve got your back. We’re swapping the processed stuff for real coconut milk, fresh fruit, and an easy chocolate-hazelnut sauce that’ll make you wonder why you ever bought it in-store.

Ingredients Needed:

For the Coconut Sorbet Base:

• 1 cup coconut water – light and hydrating, sets the sorbet’s texture
• 1 cup granulated sugar – sweetens and helps with smooth scooping
• 1 can (13.5 oz) full-fat coconut milk – brings richness and flavor
• 1 can (13.5 oz) coconut cream – for that extra creamy, indulgent feel
• 1 tsp coconut extract (optional) – boosts the coconut flavor even more

Toppings:

• 1/2 cup granola (like Purely Elizabeth or your fave brand) – adds crunch and fiber
• 1/2 cup diced strawberries – fresh, tart, and sweet
• 1/2 cup sliced bananas – creamy and naturally sweet
• 1/2 cup whole blueberries – juicy pops of flavor

For the Chocolate Hazelnut Drizzle:

• 4 tbsp semi-sweet chocolate chips – smooth and just sweet enough
• 4 tsp hazelnut butter – rich and nutty, like Nutella but simpler
• Pinch of salt – brings out the flavor if your nut butter’s unsalted

How To Make Smoothie King Go Coconuts Bowl (Copycat):

1. Make the Coconut Sorbet: Start by heating the coconut water and sugar in a saucepan over medium heat. Stir until the sugar dissolves, then let it cool. This is your sweet base.
2. Now pour that cooled syrup into a blender along with the coconut milk, coconut cream, and coconut extract if you’re using it. Blend it all until smooth and creamy.
3. Got an ice cream maker? Great, churn the mixture until it looks like soft serve. No machine? No problem. Just pour it into a shallow dish, freeze, and stir every 30–60 minutes until it sets with a scoopable texture.
4. Make the Chocolate Hazelnut Drizzle: Melt your chocolate chips gently (microwave or double boiler your choice). Once melted, stir in the hazelnut butter and a pinch of salt until it’s silky and glossy.
5. Assemble Your Bowl: Scoop that chilled coconut sorbet into a bowl. Top it with a generous handful of granola, then scatter on your strawberries, banana slices, and blueberries. Finish strong with a drizzle of that rich chocolate hazelnut sauce.

Why This Copycat Tastes Like the Original:

The sorbet nails the tropical flavor thanks to real coconut milk and cream—no weird fillers needed. Churning gives it that soft, smooth texture you expect from sorbet. The fruit toppings and granola keep things fresh and fun, while that drizzle adds dessert-level richness. Bonus? You’re skipping the additives and controlling your sugar.

Recipe Tips & Variations:

• Vegan? Just double-check your chocolate and granola.
• Lower sugar? Use half the sugar or sub in agave or maple syrup.
• Protein boost? Blend in a scoop of vanilla protein powder to the sorbet mix.
• Switch it up: Add mango, kiwi, or pineapple for a tropical twist.

How To Store This Go Coconuts Bowl:

In the Fridge: Keep the drizzle in a sealed jar for up to a week. Reheat gently before using.

In the Freezer: The sorbet holds up for about a month. Let it sit out a few minutes before scooping so it’s not rock solid.

Nutrition Facts (Per Serving):

• Calories: 530
• Carbs: 103g
• Protein: 4g
• Fat: 16g
• Sugar: 61g
• Fiber: 24g
• Sodium: 125mg

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