Cranberry-Coconut Smoothie Bowl

Tart, sweet, creamy and nutty smoothie made with fresh or frozen cranberries, coconut milk, coconut water, banana, almonds and honey, served in a fresh coconut!

Hey folks… you’ll enjoying the long weekend?

Yesterday (Jan 14) was the Indian harvest festival, Pongal or Shankranthi. Rice, lentils, sugarcanes are harvested during the month of January and given thanks to nature on Pongal day. It is most certainly one of the important festivals in India. I have such vivid memories of celebrating Pongal back home. Celebration started the night before with all girls, young and old, drawing kolam or rangoli (patterns created on the floor with rice flour)  in the front of our home. We had such fun chitchatting with friends and spending long night hours out on the streets. Gosh…I miss that!

The actual festival day was of course, with lots of delicious food (as with all other festivals). It was traditional to prepare pongal, also the name of the dish that is made with freshly harvested rice, lentils and jaggery or cane sugar along with a big spread of other delicacies. We would also chew on sugarcanes, sucking all the sweet juice. One year, i remember munching on so much sugar cane that my jaws hurt for the next couple of days. NOSTALGIA😊

In an effort to carry on this wonderful tradition, I still draw a rongoli on my front porch (using regular chalk), make pongal and chew on sugarcanes (always find them at our local Chinese store). Both kids love sugarcanes and that makes me very happy:)

Switching gears to our smoothie bowl, I had leftover Cape cod select premium cranberries in my freezer, after using them for my bloggers challenge (cranberry-ginger coconut macaroons and Cran-Russian ). Cape cod cranberries are so wonderfully plump and frozen at the peak of ripeness, they are just a lovely addition to any dish.

A Smoothie bowl needs no introduction. Cranberries and coconut compliment each other so well, I added some banana and almonds to make them extra nutritious and some honey for sweetness. If you wish to drink your  smoothie from a glass, then add some more coconut water to thin it down.

Valentines day is exactly a month away and if your looking for healthy breakfast for your sweetheart then look no further. The lovely shade of pink (thanks to all the cranberries) of this smoothie served in the halved coconut makes a stunning presentation to impress anyone.

Cranberry-Coconut Smoothie Bowl

Ingredients:

1 cup frozen or fresh cranberries

1 large banana

12 raw almonds

1/2 cup coconut water

1/4 cup coconut milk

2 tablespoons honey

Halved fresh coconut, to serve (optional)

additional cranberries, to garnish (optional)

sliced almonds, to garnish (optional)

sliced fresh coconut, to garnish (optional)

Preparation:

Place all ingredients in a blender and blend until smooth.

Pour into a serving bowl or halved coconut (if using). Garnish with cranberries, sliced almonds and coconut (if using).

Serve immediately

Makes 1 serving

 

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