Probiotic Summer Smoothie Bowl

Contributor: Ashley Neese
Photographer: Ashley Neese
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Most of the smoothie bowl recipes I see are loaded with super sweet fruits. Instead of using a frozen banana to get that perfect creamy flavor I used my homemade coconut yogurt and a tablespoon of tocos which is made from rice bran and is an excellent skin and hair food. My hair is pretty wild style these days because I am flat out refusing to get it cut. I am determined to let it grow to my waist and every time I go in for a trim I leave bummed that it’s too short. Adding tocos (it comes in a powder form and has very little taste to it) to my weekly meal plan has been helping my hair, that and He Shou Wu, a hair-strengthening Chinese herb I am obsessed with.

Coconut yogurt makes an excellent base to smoothies and trust me, you’re going to want to make it yourself. We did a photo shoot last week and used store bought coconut yogurt and it was gross. I couldn’t even bring myself to eat it. Once you start making it you will never go back! I know it sounds complicated but it couldn’t be easier.

To bump up the healing powers of this smoothie bowl I added a teaspoon of extra probiotic powder (totally optional) and some coconut oil. I went for a range of toppings that are colorful and not super sugary. I kept the toppings to a minimum because I didn’t want a million textures in my mouth and I am a big fan of less is more.

Serves 1


  • 1 c. coconut yogurt
  • 1/2 c. frozen blueberries
  • 1/4 c. frozen mango
  • 1/2 c. nut milk of choice
  • 1 Tbsp. tocos
  • 2 tsp. coconut oil
  • 1 tsp. probiotic powder (optional)
  • 1 Tbsp. shredded coconut
  • 1 Tbsp. chopped raw pistachio


Blend the coconut yogurt, frozen blueberries, mango, nut milk and tocos in a high speed blender. Add more liquid if it’s too thick to achieve desired consistency.

Top with shredded coconut, raw pistachios, and extra blueberries.