Smoothies

Raspberry Yoghurt Smoothie with Coconut Milk

Raspberries bring a bright, almost sparkling acidity, and coconut milk softens it into something creamy and round. The result is pink, fresh and just sweet enough.

4.2Editors’ rating
Taste4.1
Balance4.2
Easy to make4.3
Popularity30
Reader rating: No reader ratings yet. Be the first.
  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
Jump to recipe ↓

Ingredients

1

Garnish: A few fresh raspberries · Ice: Served up, no ice

Method

  1. Sort and rinse the raspberries if fresh.
  2. Peel the banana half and break it into pieces.
  3. Put raspberries, banana, yoghurt and coconut milk into the blender.
  4. Blend for about 40 seconds until smooth and serve.

Taste

Creamy and fruity, with tart raspberries, a gentle yoghurt tang and a soft coconut finish.

About this smoothie

Raspberries are among the most aromatic berries and have a naturally tart flavour. They are also known for their high fibre content. Half a banana sweetens the smoothie and gives it body, while natural yoghurt adds a fresh tang and creaminess. Coconut milk in drink form brings a light tropical note without making the drink heavy. It is a good breakfast smoothie and also works as a light dessert.

Bartender tips

  • Pass the smoothie through a sieve if you want to remove the raspberry seeds.
  • Frozen raspberries are cheaper out of season and make the drink colder and thicker.

Variations

Vegan version
Use coconut yoghurt instead of natural yoghurt.

Frequently asked questions

Can I use frozen raspberries?

Yes, use them straight from the freezer.

Is it vegan?

Not as written, because of the dairy yoghurt. Coconut or soy yoghurt makes it vegan.

Can I use canned coconut milk?

Yes, but dilute it: about 50 ml coconut milk with 100 ml water.

Rate this cocktail

Reader rating

You might also like

Updated: