Almond milk gives this smoothie a light nutty note, raspberries a fresh tartness and a pretty pink colour. Banana makes it creamy, and a dab of coconut oil rounds it off.
1
banana
½ tsp
coconut oil melted if solid
70 g
raspberries
6 oz
almond milk
Garnish: Raspberries · Ice: Served up, no ice
Raspberry Banana Smoothie with Coconut Oil
Creamy and fruity, with fresh raspberry tartness, sweet banana and a light nutty finish.
Raspberries and banana are a well balanced pair: the berry brings acidity, fibre and vitamin C, the banana sweetness and body. Almond milk is lighter than cow's milk and adds a subtle nutty taste. Half a teaspoon of coconut oil gives a faint coconut aroma; it is mostly saturated fat, so a small amount is enough. The smoothie is vegan as written and works well for breakfast or after a workout.
It adds a light coconut aroma and a rounder mouthfeel. It is mostly saturated fat, so a teaspoon is enough, and you can leave it out.
Yes, oat or soy milk works just as well.
Yes, it contains only fruit, almond milk and coconut oil.
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