Step 1: Prepare the Pitaya

Break up the frozen pitaya packets by gently squeezing the package or tapping it against a hard surface. This small but crucial step prevents your blender from struggling with a solid block of fruit. If you’re using fresh pitaya, scoop out the flesh and freeze it for at least 4 hours before making your bowl to achieve that perfect thick consistency.

Step 2: Blend the Base

Place the frozen pitaya, sliced banana, and coconut water into your blender. Start blending on low speed and gradually increase to high. The key here is achieving that perfect smooth-yet-thick consistency – your mixture should be slightly thicker than a smoothie but still pourable. If it’s too thick, add coconut water one tablespoon at a time; if too thin, add more frozen fruit.

Step 3: Transfer to a Bowl

Spoon the colorful pitaya blend into a large, shallow bowl for serving. Pro tip: Pre-chill your serving bowl in the freezer for 5 minutes before adding your pitaya blend – this helps maintain the thick, ice-cream-like consistency longer, especially during hot summer mornings. The wide surface area maximizes space for your artistic topping arrangement.

Step 4: Add Your Toppings

Arrange your toppings in sections for visual appeal and to ensure every bite offers different flavor combinations. Start with granola as a base layer on one side, then add fruits in rainbow order. The contrast between the bright pink base and colorful toppings makes for a breakfast that feeds both body and soul.

Step 5: Finish and Serve Immediately

Sprinkle chia seeds and coconut evenly over the bowl, and drizzle with a small amount of honey if desired. Serve immediately with a spoon – these bowls wait for no one! The perfect pitaya bowl maintains its thick, cool consistency while the toppings remain crisp and fresh.