Berry, Coconut & Maple Smoothie
Total: 10 mins
We’re tickled pink by this sweetie of a smoothie, made with tangy raspberries and the subtle bite of coconut flakes blended with dairy free brown rice drink, a slick of maple syrup and a tingly kick from fresh mint.
This recipe is a:
See this week's box.
Ingredients you'll need
- 125g raspberries
- 1 banana
- 15g coconut flakes
- A handful of mint, leaves only
- 1 tbsp maple syrup
- 330ml brown rice drink
From your kitchen
- A few ice cubes
You'll need
- Blender
- Measuring jug
Step by step this way
- 1.
Tip the raspberries into your blender. Peel and break in the banana. Add most of the coconut flakes, keeping a couple of pinches back for topping. Pick the mint leaves and add them to the blender, along with 1 tbsp maple syrup.
- 2.
Pour in 330ml brown rice drink (save the rest for this week’s other smoothies). Add a handful of ice cubes and blend till smooth. Taste the smoothie and add more maple syrup if you think it needs it. Pour into glasses and serve with topped with a pinch of coconut flakes.
