Easy Pitaya Power Smoothie Bowl

I’m not saying this bowl is going to fix your week, but it’s pink, it’s icy, and it tastes like summer finally grew up and decided to be breakfast. This Easy Pitaya Power Smoothie Bowl is thick as soft-serve, bright with dragon fruit and lime, and super customizable so you can pile on toppings like you’re building a tiny edible art project. Five minutes, one blender, and zero stove drama.

My husband calls this “the pink bowl” and the kids act like I’ve brought them milkshakes for breakfast. It started as a post-workout thing for me and now it’s our Saturday ritual: everyone gets a spoon and we go full chaos with granola, coconut flakes, and whatever berries survived the week. I’ve learned to freeze the bowls first because I’m slow at topping and I hate when it melts on me like I’m in a race I did not sign up for.

How to Make It

Think of this like making soft-serve in a blender. For 1 big bowl or 2 smaller ones, toss in: 1 frozen pitaya packet (100 g) or about 1 cup frozen dragon fruit cubes, 1 frozen banana, 1/2 cup frozen mango or pineapple, 1/4 cup thick yogurt (or coconut yogurt), a squeeze of lime, a pinch of salt, and a drizzle of honey or maple if you want it sweeter. Start with 1/3 cup milk—almond, oat, dairy, whatever—and only add more if your blender screams at you.

Blend on low, nudge it around with a tamper or stop and scrape like a normal person. Keep it thick; you’re not making a drink. When it looks like soft-serve, spoon it into a cold bowl and go wild with toppings: granola, coconut flakes, berries, sliced banana, chia or hemp seeds, peanut butter swirls—basically the pantry parade.

✔Ingredient Notes

– Frozen pitaya (dragon fruit): The star and the reason it’s neon-magenta. Use the pre-portioned packets if you can—so easy. If using pitaya powder, add 1–2 teaspoons and bump the frozen fruit so it stays thick.
– Frozen banana: Creaminess + natural sweetness. Slice and freeze in a bag so your blender doesn’t cry.
– Frozen mango or pineapple: Adds body and tropical flavor. Pineapple is brighter, mango is creamier—both work.
– Yogurt or coconut yogurt: Gives that scoopable richness. Greek yogurt for protein; coconut yogurt for dairy-free vibes.
– Milk of choice: Start low (about 1/3 cup) and add a splash only if needed. Too much = smoothie soup.
– Lime or lemon: Tiny squeeze wakes everything up. Skip it and you’ll notice it’s a bit flat.
– Sweetener (honey/maple): Optional—depends on your fruit. Taste first, then add 1–2 teaspoons if needed.
– Nut butter or coconut cream: One tablespoon makes it luxurious. Peanut butter for nostalgia; almond/cashew for subtlety.
– Protein powder (optional): Unflavored or vanilla works. Add a splash more milk to offset the powdery thickness.
– Toppings: Granola for crunch, coconut for beach energy, berries for freshness, chia/hemp for the overachiever in you.

✔Recipe Steps

1. Freeze fruit the night before (banana sliced; pitaya/mango already frozen).
2. Chill your serving bowls in the freezer for 5–10 minutes.
3. Add to blender: 1 pitaya packet (or 1 cup cubes), 1 frozen banana, 1/2 cup frozen mango/pineapple, 1/4 cup yogurt, pinch of salt, squeeze of lime, 1/3 cup milk.
4. Blend on low, using a tamper or stopping to scrape; add milk 1 tablespoon at a time only if needed.
5. Taste and sweeten with 1–2 teaspoons honey or maple; blend 3 seconds more.
6. Spoon into cold bowls and top with granola, fruit, coconut, and seeds. Serve immediately.

What to Serve It With

– A hot latte or iced coffee, depending on your mood and the weather’s drama.
– Soft-boiled eggs or a quick scramble if you want extra protein.
– Avocado toast, because we are who we are.
– A breakfast burrito if you’re feeding a small army and need “real” food alongside the pretty bowl.

✔Tips & Mistakes

– Keep it thick: add liquid slowly. You can always add more; you can’t take it back.
– Use a tamper if you’ve got one. If not, pulse and scrape—no shame.
– Cold bowls = slower melt. I forget half the time and always regret it.
– Taste your fruit. If it’s super ripe, skip the sweetener.
– If it turns soupy, toss in a handful of ice or more frozen fruit and re-blend.

✔Storage Tips

If you somehow have leftovers (who are you), pop them in a jar, press parchment or plastic wrap on the surface, and refrigerate up to 24 hours. It’ll loosen up—still good, just more smoothie than bowl. Eat it cold for a snack or breakfast and pretend it was the plan. For longer storage, freeze in popsicle molds or ice cube trays; blend the cubes later with a splash of milk and boom—instant pink magic.

✔Variations and Substitutions

– Dairy-free: Use coconut yogurt and almond/oat milk. Rich and dreamy.
– High-protein: Add a scoop of vanilla protein or 1/3 cup Greek yogurt; thin out with a little extra milk.
– No banana: Sub 1/2 cup frozen avocado + 1/2 cup frozen mango for creaminess without the banana flavor.
– Pitaya powder: Use 1–2 teaspoons with an extra 1/2 cup frozen fruit to keep it thick.
– Extra green: Toss in a handful of spinach. You won’t taste it; the color stays pink-ish.
– Lower sugar: Skip sweetener; use unsweetened yogurt and fattier milk for satisfaction.
– Nut-free: Skip nut butter, use sunflower seed butter or coconut cream.
– Tropical twist: Add 2 tablespoons shredded coconut and top with kiwi + pineapple.

Frequently Asked Questions

Easy Pitaya Power Smoothie Bowl

A vibrant pitaya (dragon fruit) smoothie bowl blended thick with banana and berries, then topped with crunchy granola and coconut for an energizing breakfast.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cup frozen pitaya (dragon fruit) cubes unsweetened
• ▢ 1 cup frozen banana slices
• ▢ 0.5 cup frozen mixed berries
• ▢ 0.5 cup light coconut milk unsweetened
• ▢ 0.5 cup plain Greek yogurt nonfat or low-fat
• ▢ 1 tablespoon honey or maple syrup
• ▢ 1 tablespoon chia seeds
• ▢ 0.5 cup granola for topping
• ▢ 0.5 cup sliced banana for topping
• ▢ 0.25 cup fresh berries for topping
• ▢ 2 tablespoon unsweetened coconut flakes for topping

Instructions

Preparation Steps

• Add pitaya, frozen banana, frozen berries, coconut milk, Greek yogurt, honey, and chia seeds to a high-speed blender.
• Blend on low, using a tamper as needed, until thick and smooth. If too thick to blend, add a splash of coconut milk a little at a time.
• Divide the smoothie into two bowls and smooth the tops with a spoon.
• Top with granola, sliced banana, fresh berries, and coconut flakes.
• Serve immediately while cold and thick.

Notes

For extra protein, add a scoop of vanilla protein powder or use higher-protein Greek yogurt. Swap coconut milk for almond milk to reduce saturated fat, and adjust liquid to reach your preferred thickness.