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