The delicious blend of mixed berries and the coconut yogurt, gives this smoothie bowl a lovely subtle tang. The bananas and avocado also add a wonderful creamy texture. I also like to add a small amount of either spinach or kale for added colour and nutrition, but this is of course optional.
To make life easier, and quick in the mornings, I prepare my fruit in advance for the week. I peel and slice or break the bananas into small chunks, then wrap them in plastic wrap, usually 2 bananas at a time. I also peel and roughly chop pineapple, mango and kiwi fruit, before putting them in zip-lock bags. I freeze the pineapple in ½-cup portions, the mango in ½ and 1-cup portions and I freeze the kiwi fruit individually. I buy the berries already frozen and then just measure them out as needed. Using frozen fruits creates a delicious thick smoothie and provides natural sweetness. Dates are also great as a natural sweetener and using frozen bananas gives not only sweetness, but a creamy texture as well. I also like using avocados, because they give a lovely creaminess and richness to your smoothie.
Toppings can include granola, fresh fruit, nuts and seeds, desiccated or shredded coconut, or the larger coconut flakes, roughly chopped chocolate or cacao nibs and chia seeds.
Makes 2 medium bowls
180ml (¾ cup) dairy free milk of choice
125ml (½ cup) Coyo natural yoghurt
X 2 sliced frozen bananas
2 small handfuls fresh spinach
½ cup frozen blueberries
⅓ cup frozen raspberries
8 medium frozen strawberries
1 tablespoon (15ml) acai powder, optional
Toppings I used
Add all the smoothie ingredients to a powerful blender and blend until thick, creamy and smooth, scraping down the sides when necessary. It should only take a about a minute or so.
Pour your smoothie base evenly into the bowls and serve with toppings of your choice.