Jamun Coconut Smoothie Bowl

A refreshing summer smoothie bowl made with frozen kala jamun, coconut water, and yogurt — perfectly sweet, tangy, and bursting with tropical flavor.

Recipe – Jamun Coconut Smoothie Bowl

Ingredients

• 1⁄2 cup Coconut Water
• 3⁄4 cup Frozen Jamun
• 1⁄2 cup Yogurt / Plain Curd
• 2 tsp Honey
• 2 tbsp Coconut Flesh (Malai)

Instructions

1. Start by using some fresh coconut water or replace with regular water if you prefer.
2. Add deseeded and frozen kala jamun, a little yogurt or plain thick curd, and some honey to sweeten it.
3. Add the malai from the tender coconut and blend this all till all the chunks are pureed.
4. Remove the smoothie in a bowl and top with your favorite ingredients – I used tadgola, coconut chips, chia seeds, and some blueberries.

Tips:

• Frozen fruit is what makes the smoothie nice and thick. If you don’t have time to freeze the fruit, simply throw in a few chunks of ice while blending.
• If you don’t want to make a smoothie bowl, simply add more coconut water to make it thinner and drink it out of a glass!
• You can use any toppings of your choice — seeds, nuts, fruits, nut butters, etc. as long as the flavors complement each other.
• I have used honey as a sweetener, but you can substitute it with any kind of sugar as well.
• While smoothie bowls are packed with fruits, seeds, and other nutrient-dense ingredients, they’re still high in calories and not suited for diabetics or those who are watching their weight. Consume in moderation.
• If not serving immediately, cling wrap and refrigerate the smoothie.