Pineapple Chia Smoothie Bowl
This beautiful dairy-free smoothie bowl showcases the vibrant tropical flavors of Del Monte® Pineapple Chunks, combined with other tropical fruits and naturally sweetened with honey. It is the perfect crowd-pleasing breakfast buffet item or nourishing afternoon three-part snack that is eaten with a spoon.
Yield 10 servings (17 oz each)
| Ingredient | Measure |
|---|---|
| Dairy Free Coconut Vanilla Yogurt | 5 cups |
| Chia Seeds | 1/2 cups |
| Del Monte® Pineapple Chunks (1st listed) | 2 1/2 cups |
| Bananas, sliced in 10 equal slices | 3 each |
| Almond Milk Vanilla, sugar-free | 3 1/3 cups |
| Ice | 5 cups |
| Raw Honey | 3/4 cup |
| Cinnamon | 2 Tbsp + 2 tsp |
| Del Monte® Pineapple Chunks (2nd listed) | 2 1/2 cups |
| Kiwi, peeled and sliced | 5 each |
| Coconut, grated | 2/3 cup |
Directions:
For buffet service:
- In a bowl, combine the yogurt and chia seeds. Whisk well and allow to set up overnight.
- Place the 1st listed pineapple and the sliced bananas in a freezer bag freeze overnight until solid.
- For service, place frozen pineapple and bananas into a blender with almond milk, ice, honey and cinnamon. Blend to a thick, spoon-able smoothie.
- In a 2-quart low-profile bowl, place chia yogurt on one half and the smoothie mix on the other half.
- Garnish with 2nd listed pineapple chunks, kiwi slices, coconut flakes and drizzle with honey, if desired. Serve immediately.
For individual, a la carte service:
- In a bowl, combine the yogurt and chia seeds. Whisk well and allow to set up overnight.
- Set 10 portions of 1/4 cup of pineapple chunks, and 3 slices of banana in a portion cup. Top each portion with a heaping Tbsp of honey and 3/4 tsp of cinnamon. Hold frozen for service.
- To order, fill a blender with 1/3 cup of almond milk, 1/2 cup of ice, and one portion of the frozen bananas and pineapple. Blend to a thick smoothie consistency.
- In a service bowl, place a 1/2 cup portion of the chia yogurt on one side and the smoothie mix on the other side, overlapping the yogurt.
- Garnish with 1/2 of a sliced kiwi, 1/4 cup of pineapple chunks and a tablespoon of coconut. Serve immediately.
For buffet service:
- In a bowl, combine the yogurt and chia seeds. Whisk well and allow to set up overnight.
- Place the 1st listed pineapple and the sliced bananas in a freezer bag freeze overnight until solid.
- For service, place frozen pineapple and bananas into a blender with almond milk, ice, honey and cinnamon. Blend to a thick, spoon-able smoothie.
- In a 2-quart low-profile bowl, place chia yogurt on one half and the smoothie mix on the other half.
- Garnish with 2nd listed pineapple chunks, kiwi slices, coconut flakes and drizzle with honey, if desired. Serve immediately.
For individual, a la carte service:
- In a bowl, combine the yogurt and chia seeds. Whisk well and allow to set up overnight.
- Set 10 portions of 1/4 cup of pineapple chunks, and 3 slices of banana in a portion cup. Top each portion with a heaping Tbsp of honey and 3/4 tsp of cinnamon. Hold frozen for service.
- To order, fill a blender with 1/3 cup of almond milk, 1/2 cup of ice, and one portion of the frozen bananas and pineapple. Blend to a thick smoothie consistency.
- In a service bowl, place a 1/2 cup portion of the chia yogurt on one side and the smoothie mix on the other side, overlapping the yogurt.
- Garnish with 1/2 of a sliced kiwi, 1/4 cup of pineapple chunks and a tablespoon of coconut. Serve immediately.
