#ThatFeelingWhen healthy food makes you feel euphoric long before it gets into your body.

The stream of blue donuts, smoothies and chia parfaits in Sugared Coconut’s Instagram feed are hard to ignore – especially when you realize it’s all ethical, vegan, gluten and nut-free.

We asked the duo behind the feed to share one of their blue-green bowl recipes – packed with spirulina benefits from amino acids to omega fatty acids, antioxidants and and a slew of key vitamins. Learn more about spirulina benefits here, then make a big batch of Sugared Coconut’s nice cream and chia pudding for a gorgeously blue breakfast…

Don’t Kill My Tide Bowl


For the nicecream:
2 1/2 frozen bananas
1/2 Tbsp (3-5) frozen blueberries
1 Tbsp young coconut water
1 tsp fresh lemon juice
1 tsp blue spirulina

For the chia pudding:
3/4 cup hemp mylk
1/3 cup white chia seeds
1 Tbsp raw maple syrup
1/4 tsp cinnamon
1 Tsp camu camu
1/2 tsp blue spirulina

For the toppings:
1 1/2 Tbsp toasted coconut flakes
1/2 Tbsp buckwheat groats
1/4 Tbsp raw hemp hearts


For the nicecream:

Chop frozen bananas in small chunks. Toss frozen bananas, blueberries and coconut water in a blender or a food processor. Blend until smooth. Add in blue spirulina and lemon juice. Blend until the color is evenly mixed.

For the chia pudding:

In a medium-sized mixing bowl, whip up all ingredients. Pour chia pudding mixture into a Mason jar and seal.

Refrigerate overnight or until the chia absorbs all of the liquid.

To assemble the bowl:

Using a small spatula, scoop nicecream into a bowl to create texture and waves. Sprinkle with toasted coconut flakes, buckwheat groats and hemp hearts. Using a small wooden spoon, scoop in chia pudding.


All about that nice cream life? Check out a few other TCM-adored recipes here.

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