Raspberry Coconut Smoothie

Raspberry Coconut Smoothie

This vibrant and refreshing smoothie is packed with the sweet-tart flavor of raspberries and the tropical creaminess of coconut. It’s a perfect breakfast, snack, or light meal.

Yields: 2 servings Prep time: 5 minutes

Ingredients:

• 1.5 cups (about 180g) frozen raspberries (using frozen raspberries helps create a thick, cold smoothie without needing extra ice)
• 1 ripe banana, peeled and sliced (fresh or frozen – frozen will make it thicker)
• 1 cup (240ml) unsweetened coconut milk (from a carton, not canned full-fat coconut milk, unless you prefer a very rich smoothie)
• 1/4 cup (20g) shredded unsweetened coconut, plus extra for garnish
• 1-2 tablespoons maple syrup, agave nectar, or honey (adjust to your sweetness preference)
• 1/2 teaspoon vanilla extract (optional, but enhances flavor)
• Optional additions for extra nutrition:
  • 1 tablespoon chia seeds or flax seeds (for omega-3s and fiber)
  • 1 scoop vanilla or unflavored protein powder
  • Handful of spinach (you won’t taste it, but it adds nutrients)

Equipment:

• High-speed blender
• 2 glasses for serving
• Straws (optional, as pictured)

Instructions:

1. Prepare your ingredients: Measure out all your ingredients and have them ready. If using a fresh banana, you can slice it before adding it to the blender.
2. Combine in blender: Add the frozen raspberries, banana (fresh or frozen), unsweetened coconut milk, shredded unsweetened coconut, maple syrup (or your chosen sweetener), and vanilla extract (if using) to your high-speed blender.
3. Blend until smooth: Secure the lid on your blender and start blending on a low speed, gradually increasing to high. Blend until the mixture is completely smooth and creamy, with no visible chunks of fruit. You may need to stop the blender and scrape down the sides with a spatula a few times to ensure everything is incorporated.
   • Tip: If the smoothie is too thick, add a splash more coconut milk (1-2 tablespoons at a time) and blend again until it reaches your desired consistency.
   • Tip: If you prefer a colder or thicker smoothie and didn’t use frozen fruit, you can add 3-4 ice cubes.
4. Taste and adjust: Taste the smoothie and adjust the sweetness if needed. Add more maple syrup or sweetener if you prefer it sweeter.
5. Pour and garnish: Pour the smoothie evenly into two glasses.
6. Garnish and serve: Top each smoothie with a sprinkle of fresh raspberries and a generous amount of shredded unsweetened coconut, as shown in the picture. Add a straw if desired. Serve immediately and enjoy!

Notes and Tips:

• Frozen Fruit is Key: Using frozen raspberries (and a frozen banana if possible) is essential for achieving a thick, cold, and creamy smoothie without diluting the flavor with ice.
• Sweetness Control: Start with 1 tablespoon of sweetener and add more to taste. The sweetness of your banana and the tartness of your raspberries will affect how much sweetener you need.
• Coconut Milk Variety: Unsweetened coconut milk from a carton is lighter and more suitable for smoothies than canned full-fat coconut milk, which is very thick and high in fat (though delicious in other applications).
• Make Ahead (Limited): Smoothies are best enjoyed immediately, as their texture can change if left sitting for too long. If you must make it ahead, store it in an airtight container in the refrigerator for up to 24 hours, but be prepared for it to be less thick and potentially separate. Give it a good stir or quick re-blend before serving.
• Experiment with Add-ins: Don’t hesitate to customize this smoothie with other ingredients like protein powder, spinach, or other berries.