Coconut & Raspberry Swirl Smoothie
Coconut & Raspberry Swirl Smoothie
Ingredients
For the Raspberry Layer
- 2 cups frozen raspberries
- 1 cup unsweetened almond milk
For the Decorative Swirl
- 1/4 cup plain Greek yogurt
For the Coconut & Banana Layer
- 2 cups frozen banana chunks
- 1/2 cup full-fat coconut cream
- 1 cup unsweetened coconut milk
Instructions
- 1
In a small bowl, combine the plain Greek yogurt. Set aside about 1 tablespoon of the yogurt for later use, if desired, to create a more distinct white swirl.
⏱️ 1 min
- 2
Add the frozen raspberries and unsweetened almond milk to a blender. Blend until completely smooth and vibrant pink. This is your raspberry smoothie layer.
⏱️ 3 min
- 3
Pour about 2 tablespoons of the prepared raspberry smoothie into the small bowl with the Greek yogurt. Stir gently to create a marbled pink and white mixture for the swirl.
⏱️ 1 min
- 4
Using a spoon, carefully spread the marbled yogurt mixture along the inside walls of four tall, clear serving glasses, creating a decorative swirl effect. If you reserved plain yogurt, you can alternate dollops of plain and pink yogurt for a more varied swirl.
⏱️ 3 min
- 5
Carefully pour the remaining raspberry smoothie from the blender into the bottom of the prepared glasses, dividing evenly. This forms the first layer.
⏱️ 1 min
- 6
Rinse the blender thoroughly to remove any raspberry residue.
⏱️ 1 min
- 7
Add the frozen banana chunks, full-fat coconut cream, and unsweetened coconut milk to the cleaned blender. Blend until smooth and creamy, forming a light-colored, thick smoothie.
⏱️ 3 min
- 8
Carefully spoon the coconut and banana smoothie on top of the raspberry layer in each glass, creating a distinct second layer. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut & Raspberry Swirl Smoothie
Ingredients
For the Raspberry Layer
- 2 cups frozen raspberries
- 1 cup unsweetened almond milk
For the Decorative Swirl
- 1/4 cup plain Greek yogurt
For the Coconut & Banana Layer
- 2 cups frozen banana chunks
- 1/2 cup full-fat coconut cream
- 1 cup unsweetened coconut milk
Instructions
- 1
In a small bowl, combine the plain Greek yogurt. Set aside about 1 tablespoon of the yogurt for later use, if desired, to create a more distinct white swirl.
⏱️ 1 min - 2
Add the frozen raspberries and unsweetened almond milk to a blender. Blend until completely smooth and vibrant pink. This is your raspberry smoothie layer.
⏱️ 3 min - 3
Pour about 2 tablespoons of the prepared raspberry smoothie into the small bowl with the Greek yogurt. Stir gently to create a marbled pink and white mixture for the swirl.
⏱️ 1 min - 4
Using a spoon, carefully spread the marbled yogurt mixture along the inside walls of four tall, clear serving glasses, creating a decorative swirl effect. If you reserved plain yogurt, you can alternate dollops of plain and pink yogurt for a more varied swirl.
⏱️ 3 min - 5
Carefully pour the remaining raspberry smoothie from the blender into the bottom of the prepared glasses, dividing evenly. This forms the first layer.
⏱️ 1 min - 6
Rinse the blender thoroughly to remove any raspberry residue.
⏱️ 1 min - 7
Add the frozen banana chunks, full-fat coconut cream, and unsweetened coconut milk to the cleaned blender. Blend until smooth and creamy, forming a light-colored, thick smoothie.
⏱️ 3 min - 8
Carefully spoon the coconut and banana smoothie on top of the raspberry layer in each glass, creating a distinct second layer. Serve immediately and enjoy!
⏱️ 2 min