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–+ servings
Magenta pink pitaya smoothie bowl close-up with raspberries, strawberries, kiwi, coconut, and chia seeds
Raw Food Feast Recipes by Mirjam Henzen

Pink Pitaya Smoothie Bowl with Berries and Coconut (Raw, Vegan, Nut-Free, Ready in 5 Minutes)

A thick magenta-pink smoothie bowl with red-fleshed dragon fruit, frozen raspberries and strawberries, medjool dates, and fresh coconut milk — topped with fresh berries, kiwi, coconut shred, and chia seeds. The pitaya leads the color, the berries lead the flavor. Ready in 5 minutes, naturally sweet, and pretty enough to feel like a treat.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Raw Food
Calories: 475
Ingredients Method Nutrition Notes

Ingredients
 

Coconut Milk
  • 1 cup coconut flakes (90 g)
  • 3 cups water (720 ml)
  • 1 medjool date pitted
Smoothie Bowl Base
  • 1 packet frozen pink pitaya puree (100 g) red dragon fruit
  • 1 cup frozen raspberries (140 g)
  • ½ cup frozen strawberries (75 g)
  • 3 medjool dates pitted
  • ½ cup fresh homemade coconut milk (120 ml)
  • 1 tbsp hulled hemp seeds
Topping
  • ¼ cup fresh raspberries and sliced strawberries
  • a few thin sliced kiwi
  • 1 tbsp coconut shreds
  • 1 tbsp chia seeds

Method
 

  1. Make the coconut milk: add the coconut flakes, filtered water, and pitted medjool date to the Nama M1 plant-based milk maker and run the coconut milk program. Pour into a glass jar — makes about 3 cups, keeps for 3 days in the fridge.
  2. Add the frozen pitaya, raspberries, strawberries, dates, ½ cup of the fresh coconut milk, and hemp seeds to a high-speed blender.
  3. Blend on low first, then increase to high. Stop to scrape down the sides as needed — texture should be thick and scoopable.
  4. Spoon into a wide shallow bowl and smooth the top.
  5. Arrange the fresh raspberries, strawberries, and kiwi slices in clusters.
  6. Sprinkle with coconut shred and chia seeds.

Nutrition

Calories: 475kcalCarbohydrates: 94gProtein: 9gFat: 11gFiber: 17g

Notes

The single biggest texture mistake is too much liquid. Start with just ½ cup of coconut milk and only add a splash more if the blender truly stalls — the bowl should be thick and scoopable, never pourable.
I use the Nama M1 cold-press nut-and-seed milk maker for the fresh coconut milk. Use discount code RAWFOODFEAST to save on the M1 and accessories.
Eat the bowl immediately for peak texture and color. The fresh coconut milk keeps for 3 days in a sealed glass jar in the fridge, so one batch covers several mornings of bowls or smoothies.

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