Raspberry and Coconut Smoothie
The creamy flavour and bold colour of this smoothie make it a fun and nutritious breakfast. Raspberries are one of the most fibrous fruits out there, and therefore make a brilliant ingredient to smoothies (buy them frozen out of season to ensure highest nutritional value). Whilst coconut (whether desiccated, water or oil) is a good source of healthy fats. The staple ingredients are super simple with no superfoods required; however, I’ve listed a few added extras if you do happen to have them in your cupboards.
Servings: 2 Time: 5 minutes
Ingredients
Key ingredients:
200g frozen raspberries
1 banana
250g live Greek or coconut yoghurt (unsweetened)
2 tbsp desiccated coconut
½ tsp vanilla extract
50-100ml water or coconut water (depending on consistency)
Optional extras:
1 tbsp chia seed
1 tbsp ground flaxseed
1 tsp cold-pressed coconut oil
1 tsp nut butter
Method
1. Add all of the ingredients, apart from the water, to a high-speed blender and blitz until totally smooth.
2. Add a little water or coconut water if necessary, depending on how thick you like your smoothie.
3. Serve in a glass topped with a little granola and toasted seeds for a slight crunch, and some fresh raspberries.
