Coconut & Raspberry Swirl Smoothie
Coconut & Raspberry Swirl Smoothie
Ingredients
For the Coconut-Banana Layer
- 2 frozen banana, peeled and sliced
- 1 cup full-fat coconut milk, canned
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon maple syrup, or to taste
- 1/2 teaspoon vanilla extract
For the Raspberry Layer
- 2 cups frozen raspberries
- 1/2 cup almond milk, unsweetened
- 1 tablespoon maple syrup, or to taste
- 1 teaspoon lemon juice, freshly squeezed
For Garnish
- 1/4 cup fresh raspberries, as needed
- 2 tablespoons shredded coconut, toasted, as needed
Instructions
- 1
Prepare the coconut-banana layer: In a high-speed blender, combine the frozen banana slices, full-fat coconut milk, unsweetened shredded coconut, 1 tablespoon of maple syrup, and vanilla extract. Blend until completely smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of additional coconut milk until desired consistency is reached. Pour this mixture into a separate bowl and set aside.
⏱️ 5 min
- 2
Prepare the raspberry layer: Rinse the blender. Add the frozen raspberries, almond milk, 1 tablespoon of maple syrup, and lemon juice to the blender. Blend until smooth and vibrant. If the mixture is too thick, add 1-2 tablespoons of additional almond milk.
⏱️ 4 min
- 3
Assemble the swirl smoothies: Take four tall glasses. Carefully spoon alternating layers of the coconut-banana smoothie and the raspberry smoothie into each glass. Use a spoon or a skewer to gently swirl the layers together for a marbled effect, being careful not to overmix.
⏱️ 5 min
- 4
Garnish and serve immediately: Garnish each smoothie with a few fresh raspberries and a sprinkle of toasted shredded coconut. Serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut & Raspberry Swirl Smoothie
Ingredients
For the Coconut-Banana Layer
- 2 frozen banana, peeled and sliced
- 1 cup full-fat coconut milk, canned
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon maple syrup, or to taste
- 1/2 teaspoon vanilla extract
For the Raspberry Layer
- 2 cups frozen raspberries
- 1/2 cup almond milk, unsweetened
- 1 tablespoon maple syrup, or to taste
- 1 teaspoon lemon juice, freshly squeezed
For Garnish
- 1/4 cup fresh raspberries, as needed
- 2 tablespoons shredded coconut, toasted, as needed
Instructions
- 1
Prepare the coconut-banana layer: In a high-speed blender, combine the frozen banana slices, full-fat coconut milk, unsweetened shredded coconut, 1 tablespoon of maple syrup, and vanilla extract. Blend until completely smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of additional coconut milk until desired consistency is reached. Pour this mixture into a separate bowl and set aside.
⏱️ 5 min - 2
Prepare the raspberry layer: Rinse the blender. Add the frozen raspberries, almond milk, 1 tablespoon of maple syrup, and lemon juice to the blender. Blend until smooth and vibrant. If the mixture is too thick, add 1-2 tablespoons of additional almond milk.
⏱️ 4 min - 3
Assemble the swirl smoothies: Take four tall glasses. Carefully spoon alternating layers of the coconut-banana smoothie and the raspberry smoothie into each glass. Use a spoon or a skewer to gently swirl the layers together for a marbled effect, being careful not to overmix.
⏱️ 5 min - 4
Garnish and serve immediately: Garnish each smoothie with a few fresh raspberries and a sprinkle of toasted shredded coconut. Serve chilled.
⏱️ 1 min