Pitaya Bowl

Step 1

Remove the two frozen pitaya packets from the freezer and let them sit at room temperature for 2 minutes so they soften slightly and become easier to break apart.

Step 2

Pour 0.75 cup of coconut milk into a blender. Add the two pitaya packets, breaking them into chunks as you place them in the blender.

Step 3

Add the frozen banana slices to the blender, then add 2 tablespoons of maple syrup.

Step 4

Secure the blender lid and blend on high speed for 60 seconds until the mixture is smooth, thick, and creamy with no visible chunks of fruit.

Step 5

Divide the pitaya mixture evenly between two bowls, pouring it into the center and using a spatula to spread it into a thin, even layer across the bottom of each bowl.

Step 6

Sprinkle 0.25 cup of granola over the pitaya layer in each bowl, concentrating it in the center for contrast with the smooth base.

Step 7

Arrange 0.375 cup of fresh strawberry halves on top of each bowl in a scattered pattern, leaving some pitaya visible around the edges.

Step 8

Sprinkle 1.5 tablespoons of toasted shredded coconut and 2 tablespoons of chopped almonds over the top of each bowl, dividing the amounts evenly.

Step 9

Serve immediately while the pitaya base is still cold and creamy, eating with a spoon so the toppings mix with the base on each bite.