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!

  • 5 mins preparation
  • Serves 2
  • Print


  • 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


  • 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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