Fresh raspberries bring a sharp, fragrant acidity, and the banana and yoghurt turn it into something thick and milkshake-like. Coconut milk adds a soft, rounded finish.
100 g
raspberries
1
banana
100 g
natural yogurt
2 tbsp
canned coconut milk
1 tsp
coconut oil melted
5 oz
milk or soy drink
Garnish: A few raspberries · Ice: Served up, no ice
Creamy and tangy, with bright raspberry flavour and a mild coconut finish.
This is a creamy fruit smoothie in the milkshake style. Raspberries are tart, aromatic and contain fibre and vitamin C, which makes them a good partner for mild dairy. Banana sweetens and thickens, yoghurt adds tang and protein, and a little coconut milk plus coconut oil give a light tropical aroma. It is filling enough for breakfast and pleasant as an afternoon snack.
Yes, frozen raspberries make the smoothie colder and thicker and are available all year.
Not as written. With soy drink and a plant-based yoghurt it is.
Yes. The coconut milk alone still gives a light coconut note.
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