Did you know that raspberries are one of lowest sugar fruits? They are also high in fiber to keep you satisfied. Pair them with rich coconut cream and a little high-protein tofu, and you’ve got a quick breakfast or afternoon refresher that won’t let you down. This coconut raspberry smoothie even boasts a little extra coconut flavor for a tropical vibe. Plus, it’s a great alternative to the dairy-full, high-sugar smoothies sold at most juice bars.
Special Diet Notes: Coconut Raspberry Smoothie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- Put the coconut cream, raspberries, tofu, sweetener, and coconut extract in your blender. Blend until smooth, about 1 minute.
- To remove the raspberry seeds, strain mixture through a fine mesh sieve, and then return it to your blender.
- With the blender running, add the ice cubes, one at a time, through the hole in the lid. Continue blending until smooth.
- Pour into a tall glass and garnish with more fresh raspberries, if desired.