Coconut-White Chocolate Smoothie Bowl

If there’s a way to have chocolate for breakfast, Katrina Markoff of the Chicago-based chocolate company, Vosges, will make it happen. Here, creamy white chocolate is used in the tangy, kefir base and dark cocoa nibs are sprinkled over the top for garnish.

  • Total Time:
  • Servings: 2

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  • 1/2 cup chopped white chocolate
  • 1 3/4 cup plain kefir
  • 1 tablespoon white chia seeds
  • 1 tablespoon coconut ash powder
  • 1/2 cup toasted coconut flakes, plus more for garnish
  • Raspberries, edible flowers, cocoa nibs and candied pecans, for garnish

How to make this recipe

  1. In a medium microwave-safe bowl, melt the chopped chocolate at high power in 20-second intervals, stirring between bursts. In a small bowl, microwave 3/4 cup of the kefir until warm. Stir into the warm chocolate. Stir in the chia seeds, the coconut ash and flakes and the remaining kefir. Scrape into 2 shallow bowls and garnish with raspberries, flowers, cocoa nibs, candied pecans and more toasted coconut flakes.

Contributed By Photo © Abby Hocking

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: JamesGreen26

Review Body: Very delicious, although too much syrup

Date Published: 2017-05-14

Author Name: ManuelMoreira

Review Body: Now, this is something to die for! Delicious!

Date Published: 2017-05-12