Sunny Anderson’s Pitaya Smoothie Bowl | The Kitchen | Food Network

Sunny makes a shake with gorgeous pink topped with toasted coconut and granola!
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Pitaya Smoothie
Level: Easy
Total: 15 minutes
Active: 10 minutes
Yield: 2 servings

1/2 cup pecan granola
1/2 cup sweetened shredded coconut
2 3.5-ounce packages frozen pitaya ().
1/2 cup maple almond butter.
1/4 cup sweetened vanilla almond milk.
1 banana.
2 teaspoons chia seeds.


Toast the granola in a medium saute pan over medium-high heat, tossing periodically, till aromatic, about 2 minutes. Eliminate from the heat and enable to cool. Simultaneously, toast the coconut in a 2nd medium saute pan over medium-high heat, stirring sometimes, up until light golden brown, about 2 minutes. Remove from the heat and allow to cool.

Include the frozen pitaya to a mixer (massage the pitaya to launch it from the bundle if needed). Include the almond butter and almond milk and blend till smooth.

Peel and slice the banana.

To assemble: Divide the shake mix into 2 bowls. Leading each shake bowl with half of the banana slices, granola and coconut. Sprinkle 1 teaspoon chia seeds over each bowl.

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Sunny Anderson's Pitaya Healthy smoothie Bowl|The Kitchen|Food Network.

Sunny Anderson's Pitaya Smoothie Bowl | The Kitchen | Food Network

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About the Author: Yvette Cook


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  4. Now that’s completely perfect and I love about smoothies on the bowl 🥣 if you want to make it like Sunny did! 🌞

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  6. I have had Pitaya when I go to Mexico! So I guess it’s also native to North America since Mexico is part of North America. It’s delicious🤤

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