Go Back
Hibiscus Tea Infused Smoothie Bowl
Prep Time
15 mins
Total Time
15 mins
Nourish your loved ones with this Hibiscus Tea Infused Smoothie bowl this Valentine's Day. Packed with protein, vegetarian, gluten and dairy free.
Servings: 2
Calories: 411 kcal
Author: Christine | Mid-Life Croissant
  • 2 hibiscus tea bags
  • 1/4 cup boiling water
  • 1 frozen banana, sliced
  • 1/2 cup frozen raspberries
  • 1 tablespoon raw honey
  • 1 cup silken tofu
  • 1 13.5 oz can of full fat coconut milk, refrigerated
  1. Refrigerate coconut milk (preferably overnight) so cream rises to the top.
  2. Add teabags to water. Let steep 5 minutes. Discard teabags and let tea cool completely.

  3. Skim cream off top of coconut milk and add to blender.

  4. Combine cooled tea with coconut cream and all other ingredients in a blender and blend until smooth.

Recipe Notes

The coconut liquid under the cream can be used in thinner smoothies or you can just drink it straight. It's super hydrating.