Raspberry Coconut Cream Smoothie for Dessert
This luxurious, velvet-textured smoothie combines the tartness of ripe raspberries with the rich, tropical decadence of full-fat coconut cream for a guilt-free dessert that tastes like a liquid cheesecake.
Ingredients
Ingredients
- 2 cups frozen raspberries slightly thawed for 2 minutes for easier blending
- 0.5 cup full-fat coconut cream chilled
- 1 cup unsweetened coconut milk from a carton
- 2 tbsp maple syrup adjust to preferred sweetness
- 1 tsp pure vanilla extract adds a floral dessert note
- 1 tbsp shredded coconut toasted for garnish
- 0.25 tsp fresh lime juice to brighten the berry flavor
Notes
For a thicker, spoonable 'nice cream' texture, use only 1/2 cup of coconut milk. This smoothie is best served immediately but can be stored in the freezer for up to 1 hour to firm up. If using fresh raspberries instead of frozen, add 1 cup of ice to achieve the desired chill and thickness.