Raspberries give mild papaya the tartness it needs, and a splash of coconut milk rounds everything off. The colour is a warm coral red.
150 g
papaya peeled, seeds removed
75 g
raspberries
1¾ oz
canned coconut milk
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Creamy and tangy with bright raspberry, soft papaya and a light coconut finish.
Papaya is soft and sweet but low in acidity, so tart raspberries balance it well. A small amount of coconut milk adds creaminess and a gentle tropical note without making the smoothie heavy.
Both papaya and raspberries are known to contain vitamin C, and raspberries also provide fibre. The smoothie suits breakfast or an afternoon snack and works well with frozen raspberries all year round.
Yes, it will be lighter and less creamy.
Press the smoothie through a fine sieve with a spoon.
Yes, all ingredients are plant based.
Reader rating
Thanks for rating
Updated:
