Coconut milk and coconut oil give this smoothie a soft, tropical roundness, raspberries a fresh sourness and a pale pink colour. A juicy pear makes the sweetening unnecessary.
1 tsp
coconut oil melted if solid
60 g
raspberries
1
pear cored
2 tbsp
soy yogurt
3½ oz
milk
1¾ oz
canned coconut milk
Garnish: Raspberries · Ice: Served up, no ice
Coconut Raspberry Smoothie with Soy Yogurt
Creamy and fruity, with coconut roundness, tart raspberries and sweet, juicy pear.
This smoothie combines a few creamy ingredients in small amounts: soy yogurt for tang, coconut milk for body and aroma, and a teaspoon of coconut oil for an extra coconut note. Coconut oil consists mostly of saturated fat, so a small amount is plenty. Pear provides juicy sweetness and fibre, raspberries acidity and colour. The mix of cow's milk and soy yogurt comes from the original recipe; with a plant drink instead of milk it becomes fully vegan. A creamy breakfast glass.
Yes, the coconut milk alone gives enough coconut flavour.
Not as written, because it contains cow's milk; swap it for a plant drink to make it vegan.
Yes, they make the smoothie colder and thicker.
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