Name: Creamy coconut and raspberry smoothie
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 2/3 cup (100g) raw cashews; 1 cup coconut water; 1 cup frozen raspberries; 1 tablespoon pure maple syrup; 1/2 lime, peeled; 1 cup ice cubes; 2 tablespoons coconut cream

Ingredients

2/3 cup (100g) raw cashews

1 cup coconut water

1 cup frozen raspberries

1 tablespoon pure maple syrup

1/2 lime, peeled

1 cup ice cubes

2 tablespoons coconut cream

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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