Coconut water keeps this berry smoothie light, while a little coconut milk and yoghurt give it just enough creaminess. The raspberries add a tart kick.
120 g
strawberries hulled
50 g
raspberries
1¾ oz
canned coconut milk
1½ tbsp
natural yogurt
3½ oz
coconut water chilled
Garnish: Half a strawberry on the rim · Ice: Served up, no ice
Light and fruity with a sweet strawberry aroma, raspberry tartness and a gentle coconut note.
Coconut water is the clear liquid from young green coconuts; it tastes mildly sweet and slightly nutty and contains potassium. Here it replaces juice or milk as the main liquid, so the berries stay in front. Strawberries bring sweetness and aroma, raspberries acidity, and both are good sources of vitamin C. A spoonful of yoghurt and a splash of coconut milk make the texture smoother. A fresh glass for summer mornings or after exercise.
Coconut water is the thin liquid inside young coconuts; coconut milk is made from the pressed flesh and is much richer.
Yes. Frozen fruit makes the smoothie thicker and colder, so you may need a splash more liquid.
Yes, the smoothie gets a little lighter and more fruity.
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