Creamy coconut and raspberry smoothie

This raspberry smoothie recipe uses blended cashews and coconut to create a delicious creamy consistency without any dairy in sight!
Coconut raspberry smoothie



1.Place cashews in a medium bowl with enough cold water to cover. Stand at room temperature for 3 hours. Drain; rinse well.
2.Blend drained cashews with remaining ingredients in a high-speed blender for 1 minute or until smooth.
3.Divide coconut cream between serving jars, swirl around the sides; pour in smoothie.

Cashews are high in iron, zinc, fibre, protein and monounsaturated fat, good for heart health. Raspberries are high in vitamin C and antioxidants and have a beneficial effect on cardiovascular health and reducing cancer risk.


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