Matcha Coconut Smoothie Bowl

A matcha coconut smoothie bowl brings the texture of a thick breakfast smoothie into a spoonable bowl, finished with crisp toppings for contrast. Ripe banana gives the base natural body and sweetness, while cold coconut milk makes it creamy and refreshing. Matcha adds its distinctive green tea flavour: gently earthy, slightly bitter and fragrant, rounded here with honey. Served straight away with sliced banana and granola, it works well as a quick breakfast or light brunch, and the topping can be adjusted for extra crunch or a softer, simpler finish.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Japanese-inspired breakfast bowl
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Ready quickly: Everything is blended cold, so the bowl comes together in minutes without cooking.
  • Thick, creamy base: Ripe banana and chilled coconut milk create a smooth, spoonable texture without needing dairy.
  • Balanced sweetness: Honey and banana soften matcha’s earthy bitterness while keeping the flavour fresh rather than heavy.

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Ingredient notes

  • Choose good matcha: Use a matcha powder with a fresh green colour and clean aroma; dull or stale matcha can taste flat and overly bitter.
  • Use ripe banana: A ripe banana gives the bowl natural sweetness and helps the base blend smoothly.
  • Adjust the sweetness: If your banana is very ripe, you may need less honey; if the matcha tastes assertive, add a little more sweetener to balance it.

Texture tips

  • For a thicker bowl: Keep the coconut milk well chilled and blend only until the mixture is smooth and dense.
  • Help the blender along: If the mixture catches around the blades, stop and scrape down with a spatula before blending again.
  • Keep toppings crisp: Add the granola just before serving so it keeps its crunch against the cold smoothie base.

Make-ahead tips

  • Store the base separately: The smoothie base can be kept in the fridge for up to 1 day, but toppings should be added only at serving.
  • Refresh before serving: Stir the chilled base well, then blend again with ice cubes to bring back a thicker, colder texture.
  • Best eaten fresh: The bowl has the best colour, texture and topping contrast when served straight after blending.

Equipment you'll need

Blender Mixing bowl Spatula
Ingredients
Instructions
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  1. Peel both bananas. Slice one banana into thin rounds and set aside for topping.
  2. Break the remaining banana into chunks and add to a blender with the coconut milk, matcha powder, honey and ice cubes. Blend until very thick and smooth, scraping down once if needed.
  3. Divide the smoothie between two bowls. Top with granola and the reserved banana slices, and serve straight away.

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Recipe notes

Tips

  • For a thicker, spoonable bowl, blend for longer and keep the coconut milk well chilled.
  • If the blender struggles, stop and stir with a spatula, then blend again until smooth.

Substitutions

  • Replace Honey with Agave syrup for a vegan-friendly sweetener.
  • Replace Granola with Toasted sesame seeds for a lighter, nutty topping.

Storage

  • Refrigerate up to 1 days
  • Store the smoothie base in an airtight container in the fridge for up to 1 day. Stir well, then blend again with a few Ice cubes to restore thickness; add Granola only at serving so it stays crisp.

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Recipe overview

  • Servings: 2 bowls
  • Total time: 12min (12min active)
  • Difficulty: Easy
  • Cuisine: Japanese
Beginner friendly Kid friendly
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Equipment you'll need

Blender Mixing bowl Spatula
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Coconut milk

1 cup ≈ 240 ml
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Honey

1 cup ≈ 340 g
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Matcha powder

1 cup ≈ 96 g
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