Raspberries give this smoothie a bright pink colour and a lively tartness. Ripe pear and naturally sweet rice milk soften it, and a little coconut oil adds a gentle coconut note.
80 g
raspberries
1
pear ripe, cored
1 tsp
chia seeds
1 tsp
coconut oil melted
6¾ oz
rice milk
Garnish: A few raspberries · Ice: Served up, no ice
Coconut Raspberry Smoothie with Rice Milk
Fruity and tart raspberry softened by pear and rice milk, with a light coconut aroma.
Rice milk is one of the mildest plant drinks. It is naturally sweet, thin and free from dairy, soy and nuts, which makes it useful for people who avoid these. Raspberries bring aroma, fibre and acidity, and a ripe pear supplies body and sweetness, so no sugar is needed.
Chia seeds make the smoothie a little thicker, and coconut oil gives a round, slightly tropical note. It fits breakfast or a sweet break in the afternoon.
Yes, all ingredients are plant based.
Yes, they work very well and make the smoothie colder.
Press the blended smoothie through a fine sieve before serving.
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