Chocolate chip blondie topped brownies

Colorful coconut smoothie bowls with edible flowers

DSC_9225 DSC_9211Hi lovelies, I hope you are having an amazing week so far? We have the most amazing weather in Denmark right now (I know I am completely weather obsessed), so I have been trying to make the most of it with lots of homemade popsicles (recipes right here!) and colorful summery smoothie bowls! During the weekend I made these super cute little coconut smoothie bowls that I just had to share with you guys! It is so simple, but so cute and pretty! ❤︎

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How to open the coconut 
To break open the coconut I simply took my hammer and hit the coconut all the way around on the middle of the coconut where I would like it to break open. You should be able to see it slowly cracking, so just keep hitting it until it has cracked open all the way around the coconut. If you are having trouble getting it open, even though you can see that it has cracked all the way around, then you can (carefully) use a knife to twist it open.

I have found a little video tutorial showing the technique right here! I skipped the first step since I wanted to use it as a bowl, but you can still save the coconut water, just hit it carefully as described and pour the coconut water into a bowl when it starts to crack open. I used the coconut water for a delicious green smoothie – I will share the recipe asap!

Make sure to save the coconut meat as well for a yummy snack or to use in recipes – I will share my favorite ways to use it in another blogpost, I am still working on the recipes ❤︎

DSC_9231 (1)Raspberry hemp smoothie – 2 small servings:
2 bananas
1 cup frozen raspberries
1-2 tablespoons shelled hemp seeds – buy it right here (affiliate link)
A little almond milk to blend

Simply add everything to a blender and pulse until smooth. Pour the smoothie into the coconut bowls and add your toppings of choice. I topped mine with raspberries and golden berries from my garden + blueberries, blackberries, strawberries, kiwi berries and edible flowers (the pansies are store-bought and the nasturtiums are homegrown + picked on my morning walk).



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Chocolate chip blondie topped brownies