This simple smoothie takes an ordinary strawberry-banana combo and makes it extraordinary. The addition of rosewater livens up your palate and makes for a great breakfast. Its pretty enough to even masquerade as a dessert.
There are no complex directions for this recipe, as it is simply dump, blend and serve! In my experience the perfect smoothie bowl lies in the temperature of your ingredients. Frozen bananas are a must because they are the base for the “ice cream” like texture you look for when making a smoothie bowl. If you find your mixture is too thick to process in your blender, add some hot water-about a tablespoon at a time to keep the mixture moving. You should be left with a smooth, scoop-able consistency that mimics your favorite frozen treat.
To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done!
Red Berry Rose Smoothie Bowl
- 1 c raspberries frozen
- 1 c strawberries frozen
- 2 bananas chopped and frozen
- 3/4 c coconut cream
- 2 tsp rosewater
- fresh/frozen raspberries and strawberries berries, coconut flakes, dried rose petals almonds and cacao nibs for topping (all optional)
- Add coconut milk, rosewater, and fruit to a blender and blend until an ice-cream like consistency (scoopable with a spoon) is achieved. Add warm water as needed to loosen it up in the blender.
- Transfer smoothie to bowl(s) and swirl extra coconut cream atop smoothie.
- Top with berries, coconut flakes cacao nibs and almonds. Enjoy immediately!