Tropical Fruit Smoothie Bowl

Serves 1

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  • 1.25 litres milk (whole, skimmed or semi-skimmed)
  • 125ml live natural yoghurt

To decorate

  • 1 cup yoghurt
  • 1 large banana, peeled and sliced
  • 2 large kiwi fruit, peeled and chopped
  • 30g baby spinach, chopped
  • 2 tbsp large coconut flakes
  • 100g fresh pineapple, chopped into bite-sized pieces
  • 1 tbsp Munchy Seeds Super Sprinkles Seed Mix


  1. Prepare the yoghurt in advance as per your yoghurt maker’s instructions ─ we used the Lakeland 7-Cup Electric Yoghurt Maker.
  2. To make the smoothie, place 1 cup yoghurt, half the sliced banana, 1 chopped kiwi fruit, the spinach and 1 tbsp coconut flakes into the blender. Whizz for 15-20 seconds until smooth.
  3. Set aside a few pieces of kiwi fruit and slices of banana for decoration, then place the remaining kiwi, banana and all the pineapple into a cereal bowl. Pour the smoothie over the fruit and stir gently, then top with a row each of coconut flakes, kiwi fruit, banana and Munchy Seeds.

Tips: Home-made yoghurt can take between 8 and 12 hours to make so is best prepared the day before. If made using the Lakeland 7-Cup Electric Yoghurt Maker, any leftover yoghurt can be stored in the fridge in the lidded cups for up to 4 days.