Cocospread Smoothie Bowl

Cocospread Smoothie Bowl

Toast is the obvious answer when someone asks what to do with a chocolate-cacao spread but it’s not the only one. This smoothie bowl is one of the simplest coconut spread recipe uses we make on repeat: frozen banana, a handful of spinach you won’t taste, a spoon of The Misfits Cocospread, and a blender. Ten minutes later you’ve got something that looks like dessert and eats like breakfast, topped with fruit and a few crumbled Double Choco Bites for crunch.

Why this recipe works

Frozen banana gives this bowl its ice-cream-like thickness without any actual ice cream. Cocospread does double duty: it sweetens the bowl while carrying Brahmi and Ashwagandha, the traditional Ayurvedic ingredients baked into every jar. Spinach disappears completely once blended with banana and cacao.

Ingredients

  • 2 frozen bananas, sliced

  • 1 cup spinach leaves (≈ 30 g)

  • 1/2 cup almond milk, or preferred milk (≈ 120 ml)

  • 1 tablespoon chia seeds (≈ 15 g)

  • 1 tablespoon The Misfits Cocospread (≈ 15 g)

  • 1 tablespoon cacao powder (≈ 5 g)

  • The Misfits Double Choco Bites, for topping

  • Optional: 1 teaspoon honey or maple syrup

  • A handful of ice cubes

  • Toppings: sliced apples, banana, kiwi, coconut shreds, peaches

Serves 1. 

Tags: Breakfast

Step-by-step method

  1. Blend the banana, spinach, almond milk, chia seeds, Cocospread, cacao powder, and honey/maple syrup (if using) until smooth. Add more almond milk if too thick.

  2. Add ice cubes and blend again for a thicker consistency.

  3. Pour into a bowl and arrange sliced kiwi, peaches, apples, and Double Choco Bites on top.

  4. Serve immediately.

Swaps & variations

Swap almond milk for dairy, oat, or coconut milk. No fresh fruit? Slightly thawed frozen berries work and add tartness. Use three bananas for a thicker, scoopable bowl. Swap spinach for kale if that’s on hand.

Storage & make-ahead

This doesn’t keep blend and eat, since texture turns watery within an hour. Freeze pre-sliced bananas ahead so they’re ready to blend straight from the freezer.

Nutrition note

This bowl leans on fruit, seeds, and a spoon of Cocospread for sweetness rather than refined sugar syrup. Cocospread carries Brahmi and Ashwagandha, traditional Ayurvedic ingredients, alongside rescued pumpkin and unsweetened cacao.

The Misfit behind this recipe

The Misfits Cocospread starts with pumpkin that didn’t meet the cosmetic cut for retail rescued from organic farmers around Jaipur, including the brand’s own farm in Chaksu blended with unsweetened cacao, Brahmi, and Ashwagandha. It’s built to work as a chocolate-cacao spread substitute, minus the palm oil and added preservatives most mainstream jars carry.

Frequently Asked Questions

What other smoothies can I make with coconut spread?
A drinkable banana-milk smoothie, overnight oats, or stirred into warm milk as a hot chocolate base.
Is this smoothie bowl a good breakfast replacement?
Works well paired with a protein source on the side egg, yogurt, or nuts.
Can I use dairy milk instead of almond milk?
Yes, any milk works with no change to the method.
How is Cocospread different from regular chocolate spreads?
Made from rescued pumpkin and unsweetened cacao with Brahmi and Ashwagandha, without palm oil or artificial preservatives.
Can I make this smoothie bowl sugar-free?
Yes, just skip the optional honey or maple syrup.