Smoothie bowls for cafés: a base recipe, toppings and costing
Smoothie bowls sell well because they look beautiful and feel healthy. The secret is texture: the base must be thick, spoonable and cold, so the toppings sit on top instead of sinking. Frozen berries make that easy.
The base (one bowl)
- 150 g frozen mixed berries (for example raspberries and blueberries)
- 1 frozen banana, sliced
- 60 to 80 ml milk, yoghurt or juice
- 1 teaspoon honey (optional)
Blend on low speed, pushing the fruit down, and add liquid a spoon at a time. Stop as soon as it is smooth. Too much liquid turns a bowl into a drink.
Three menu variations
Berry classic
Base with raspberries and blueberries. Top with granola, sliced banana, a few frozen berries and coconut flakes.
Tropical
Replace half the berries with passion fruit pulp and mango. Top with kiwi, passion fruit and toasted seeds. Learn more about using it in our passion fruit guide.
Protein
Use Greek yoghurt as the liquid and add a scoop of unflavoured protein. Top with peanut butter and blackberries.
Costing a bowl
| Ingredient | Per bowl |
|---|---|
| Frozen berries | 150 g |
| Banana | 1 |
| Liquid | 70 ml |
| Toppings | 40 to 60 g |
From one 10 kg carton you get around 65 bowls. Divide your carton price by 65 to find the berry cost per bowl, then add toppings and packaging.
Service tips
- Chill the bowls in the freezer so the base stays thick longer.
- Prepare toppings before the morning rush.
- Keep the berries frozen until blending; see our storage guide.
