Coconut Matcha Smoothie Bowl

Coconut Matcha Smoothie Bowl Recipe. Gluten Free and Vegan

Summer is the time for iced tea & big smoothies. My perfect afternoon would be spent sitting outside, with a cup of iced green tea and a loaded smoothie bowl, enjoying the sunset & reading a good book.

This recipe combines two summer-y indulgences into a delicious, healthy, and refreshing summer bowl.

Let’s make a coconut matcha smoothie bowl!

Thick Coconut Matcha Smoothie Bowl - Blender recipe

Thick Coconut Matcha Green Smoothie in a Vitamix

A couple years ago I tried an iced coconut matcha latte for the first time and was immediately in love with the vibrant, antioxidant-rich powder that flavored my drink. If you haven’t had matcha, prepare to be amazed.

Pair the matcha with rich cashew milk and naturally sweetened coconut water and you have a completely pant-based start to your smoothie bowl. 

Creamy Coconut Matcha Smoothie Bowl Recipe

Throw in banana (for extra sweetness), cauliflower (for extra thickness) and white sweet potato (for extra creamy-ness). This coconut matcha smoothie is incredible and it might just change your smoothie bowl game.

With only 7 ingredients, 5 minutes, and a blender you can have this bowl ready to enjoy in no time!

Creamy Coconut Matcha Smoothie Bowl

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my sweetheart smoothie bowl, mint chocolate smoothie, chocolate silk smoothie bowl, or golden milk smoothie bowl.

Coconut Matcha Smoothie Bowl

This recipe combines two summer-y indulgences into a delicious, healthy, and refreshing summer bowl. With only 7 ingredients, 5 minutes, and a blender you can have this coconut matcha smoothie bowl ready to enjoy in no time!
Prep Time5 minutes
Course: Breakfast, Smoothie
Cuisine: Gluten Free, Vegan


  • 1 tsp high-quality matcha
  • 1/2 banana frozen
  • 1/2 cup frozen cauliflower
  • 1/2 cup steamed and frozen white sweet potato* I like Japanese sweet potatoes
  • 1 tsp vanilla
  • 1/3 cup coconut water
  • 1/4 cup cashew milk or sub other plant-based milk


  • Place all ingredients in blender**. Blend on high until smooth and creamy, scraping the edges halfway through to ensure evenness.
  • Scrape into a bowl using a rubber spatula, sprinkle with toppings if desired and serve immediately.


*Either chop and roast your sweet potato in the oven or prick with a fork a few times, wrap in a paper towel, and microwave for 4-6 minutes, flipping over half way through. Once soft, roughly dice, spread out on tray and freeze until ready to use.
**If you plan on making smoothies frequently, I definitely suggest investing in a good blender. (I went through 3 cheep blenders over the course of one semester in college. no joke). I love my Vitamix - probably one of the best Christmas gifts I’ve ever received. It literally holds up anything. You can buy them certified refurbished which helps cut the cost and still gives you a great product.
***I love storing my sliced frozen banana, cauliflower, and sweet potato chunks in these amazing reusable silicone storage bags from Yuggen. As we have slowly transitioned into a mostly plastic-free home, finding eco-friendly products to store our food in has been crucial. This company is doing great things and I am proud to support them. (see picture below).

Matcha & Coconut Smoothie Bowl Recipe

The Local Sprout

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