Raspberry Coconut Smoothie for Summer
This vibrant, refreshing smoothie blends tart raspberries with creamy coconut milk for a tropical, antioxidant-rich treat that's perfect for hot summer days. Its natural sweetness and smooth texture make it an energizing breakfast or healthy snack.
Ingredients
Ingredients
- 1 cup frozen raspberries unsweetened
- 1 cup light coconut milk canned or carton, chilled
- 1 cup plain Greek yogurt non-fat or low-fat
- 1 tbsp honey or maple syrup for vegan option
- 1 tsp chia seeds optional for extra fiber
- 0.5 tsp vanilla extract
Notes
Storage: Best enjoyed fresh, but can be refrigerated in an airtight container for up to 24 hours (shake or stir before serving as separation may occur). Make-ahead: Pre-measure ingredients and keep frozen raspberries and coconut milk chilled overnight. Variations: Substitute raspberries with mixed berries, use almond milk instead of coconut milk, or add a handful of spinach for a green smoothie boost. For a dairy-free version, swap Greek yogurt with coconut yogurt.