Remember last week when I shoved a smoothie recipe aside for some insanely delicious brussels sprouts? (side note: yeah, I’m weird like that) This is the poor smoothie recipe that was quickly overlooked when I was in pure brussels sprout and Sriracha heaven. Well Raspberry & Coconut Smoothie – now is your time to shine. And what more of a perfect time to do so when it’s supposed to actually feel like spring weather this weekend? It was meant to be this way.
I’ve been on a huge coconut kick lately – using coconut oil and canned coconut milk in my cooking and now refrigerated coconut milk and coconut milk yogurt in this smoothie. I decided to give coconut milk and coconut milk yogurt a shot after a couple of weeks of some not-so-pleasant tummy issues (TMI?) which went away after I eliminated dairy. While I’m definitely not eliminating dairy for good (cheeeeeese!!) I’ve been playing around with new dairy alternatives.
I have to say, I really liked the coconut milk yogurt, which I bought from Trader Joe’s. I also bought their refrigerated coconut milk, not the canned kind but I think canned would work well here too (although it is higher in calories) and also gave my overnight oats a yummy coconut flavor.
I drank this as an afternoon snack after a hot and sweaty yoga class and it was perfect for re-hydrating me and replenishing my energy. I think if you added some protein powder it’d also work great as a breakfast smoothie. I loved the combination of the raspberries and coconut flavors, but I think it’d be great with other berries too, like blueberries and blackberries. Also, I always love adding frozen bananas to my smoothies instead of ice because it makes them super silky smooth but if you don’t like bananas (we can still be friends) or don’t have any bananas (come to my house, I hoard them) you can use ice.