Pitaya Bowl (dragon Fruit) Recipe

Name: The TREEHOUSEs Pitaya Bowl (Dragon Fruit) Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1 cups frozen pitaya (dragon fruit) puree or frozen pitaya cubes; 1 whole ripe banana (for blending); 1 cups full-fat coconut milk (canned) or coconut beverage; 1 tbs plain or vanilla coconut yogurt; 2 whole medjool dates, pitted; 1 tsp fresh lime juice (optional, brightens flavor); 0.5 whole banana (sliced, for topping); 2 tsp toasted shredded coconut (or unsweetened coconut flakes); 3 tbs granola (your choice); 3 whole strawberries (hulled and sliced); 1 tsp agave syrup or raw honey; 1 tsp chia seeds; 1 tsp hemp seeds; 1 tbs extra coconut yogurt (for piping or dollop)

Inspired by The TREEHOUSE

Time10m

Serves1

organic pitaya, coconut milk, coconut yogurt, banana, dates, topped with: banana, coconut, granola, strawberries & agave or raw honey

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Ingredients

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Smoothie Base

1 cups frozen pitaya (dragon fruit) puree or frozen pitaya cubes

1 whole ripe banana (for blending)

1 cups full-fat coconut milk (canned) or coconut beverage

1 tbs plain or vanilla coconut yogurt

2 whole medjool dates, pitted

1 tsp fresh lime juice (optional, brightens flavor)

Toppings

1/2 whole banana (sliced, for topping)

2 tsp toasted shredded coconut (or unsweetened coconut flakes)

3 tbs granola (your choice)

3 whole strawberries (hulled and sliced)

1 tsp agave syrup or raw honey

Optional Garnishes / Add-ins

1 tsp chia seeds

1 tsp hemp seeds

1 tbs extra coconut yogurt (for piping or dollop)

Method

Smoothie Base

Prepare dates

If your dates are very dry, soak the pitted dates in 1–2 tablespoons warm water for 5–10 minutes to soften; drain and reserve liquid to help blend if needed.

Place the frozen pitaya, ripe banana (for blending), coconut milk, coconut yogurt, pitted dates, and lime juice (if using) into a high-speed blender.

Blend on high until smooth and thick. If the mixture is too stiff to blend, add up to 2 tablespoons of the reserved date-soaking liquid or additional coconut milk, 1 tablespoon at a time, until the blender moves but the texture remains spoonable (not pourable). Aim for a thick, ice-cream-like consistency so it can hold toppings.

Assemble Bowl

Spoon the thick pitaya smoothie into a medium bowl, smoothing the top with the back of the spoon.

Arrange the sliced topping banana and sliced strawberries in rows or a fan on one side of the bowl.

Sprinkle granola across the center or in a section of the bowl for crunch.

Scatter the toasted shredded coconut over the bowl.

Add optional garnishes: sprinkle chia seeds and hemp seeds, and add a small dollop of extra coconut yogurt if desired.

Drizzle agave syrup or raw honey evenly over the toppings to taste (about 1 teaspoon).

Serve

Serve immediately with a spoon so the bowl retains its thick texture. If not eating right away, cover and refrigerate for up to 1 hour; note the toppings may soften.