Because sometimes you just want to wake up to a piña colada.

By Natalie Rizzo, MS, RD

Coconut bowls are the trendiest new food on Pinterest, and I get why. Their round shape makes them the perfect vessel for anything you want to add, and eating from a coconut makes you feel like you're at the beach even on a boring ol' work day. Plus, coconuts are chock-full of nutrients, like iron and fiber.

When someone says "coconut," you may immediately think of coconut milk or coconut oil. But my mind goes straight to piña coladas, my favorite summer drink. Only problem is, the kind of coladas you get at the beach are often loaded with sugars and light on fruit. (Prefer something lighter? Try one of these refreshing spritzer cocktails.)

That's why I created my own coconut piña colada bowl. It's made with just two ingredients and tastes just like the real thing. (I kept this recipe "virgin," but who am I to stop you from adding some rum?)

First piece of advice: Buy a pre-cut coconut, because opening it yourself is a process. But if you insist on buying a whole coconut and opening at home, these steps will help.

1. First, you must drain the coconut water. Locate the three "eyes" at the point of the coconut-they will look like three small indents. Use a screwdriver to find the one that is softest, and pierce the screwdriver through that hole (it should pierce easily). Flip the coconut over a cup and shake until all the juice comes out.

2. Heat the oven to 400°F. Place the coconut in the oven for about 20 minutes or until cracks appear in the shell. Take it out of the oven and let it cool. Once it's cool to the touch, pick it up and place in a kitchen towel in your hand. Tap the coconut with the back of a chef's knife or hammer until more cracks start to form. You should now be able to pry it open with your hands.

Once you've opened your coconut, make this delicious two-ingredient coconut bowl.

Piña Colada Coconut Bowl Recipe

Makes 1 smoothie bowl


1 cup frozen pineapple

1 5.3-oz container coconut Greek yogurt


Place the frozen pineapple and Greek yogurt in a blender and blend until smooth. If the smoothie is too thick, add 1/4 cup of water and blend again.

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