Description
A creamy and refreshing Raspberry Coconut Cloud Smoothie blending frozen raspberries, banana, coconut cream, and spices for a deliciously tropical and healthy treat.
Ingredients
Smoothie Base
- ¾ Cup Frozen Raspberries
- 1 Frozen Banana
- 1 Cup Unsweetened Vanilla Almond Milk, plus more to thin, if needed
- 2 Tablespoons Rolled Oats
- ¼ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- ¼ Teaspoon Ground Ginger
- ½ Teaspoon Vanilla Extract
Coconut Cream Layer
- ⅓ Cup + 2 Tablespoons Canned Coconut Cream, divided
Instructions
- Prepare Smoothie: Add all of the smoothie ingredients except the 2 tablespoons of coconut cream (that is reserved for layering) into a high-speed blender. Blend until smooth, stopping occasionally to scrape down the sides. Add more almond milk as needed to reach your desired consistency.
- Prepare Glass: Spoon 2 tablespoons of the coconut cream into the bottom of a serving glass. Use the back of the spoon to spread the coconut cream up the inside sides of the glass to create a creamy coating.
- Assemble and Serve: Pour the blended smoothie into the prepared glass over the coconut cream layer. Optionally, top with additional coconut cream and/or chopped fresh raspberries for garnish. Serve immediately and enjoy the refreshing drink.
Notes
- Use frozen fruits for a thicker, colder smoothie texture.
- You can adjust the amount of almond milk to make the smoothie thicker or thinner.
- Rolled oats add fiber and make the smoothie more filling.
- The coconut cream adds richness and a tropical flavor.
- Optional toppings like fresh raspberries enhance presentation and taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American
