Raspberry & Coconut Recipe
Make Raspberry & Coconut Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Raspberry-Coconut Smoothie Base
Coconut-Toast Garnish (optional)
Method
Raspberry-Coconut Smoothie Base
- 1
Prep fruit and ingredients
If using fresh raspberries, rinse and drain them well. Peel and break the banana into chunks. Measure out coconut milk, yogurt, shredded coconut, sweetener, lime juice, and vanilla.
- 2
Add raspberries, banana, coconut milk, Greek yogurt, shredded coconut, honey (or maple syrup), lime juice and vanilla extract to a high-speed blender.
- 3
Add ice cubes to the blender. If you prefer a thicker, more frosty smoothie, add an extra 1/2 cup of ice or substitute half the coconut milk with frozen coconut milk cubes.
- 4
Blend on high for 45–75 seconds, or until the mixture is completely smooth and evenly colored. Stop and scrape down the sides with a spatula once if needed, then blend again for 10–15 seconds.
- 5
Taste and adjust sweetness or acidity: add up to 1 additional teaspoon of honey/maple syrup if you want it sweeter, or another 1/2 teaspoon lime juice for more brightness. Pulse briefly to combine any additions.
- 6
Pour smoothie into two chilled glasses, dividing evenly (about 12 oz / 350–400 ml per serving).
Coconut-Toast Garnish (optional)
- 7
Toast desiccated coconut in a small dry skillet over medium heat, stirring constantly until golden and fragrant, about 1–2 minutes. Remove immediately to a plate to stop browning.
- 8
Sprinkle the toasted coconut over the smoothies. Garnish each glass with 3 whole raspberries and 3 mint leaves, arranging them on top or skewered on a small toothpick.