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Drink recipe · from the recipe book

Banana Raspberry Coconut Smoothie

A tangy-sweet, creamy smoothie with tart raspberries, mellow banana and a light tropical note of coconut, finished with a hint of lemon.

Banana Raspberry Coconut Smoothie

Ingredients

  • 1¼ cups (300 ml)300 gAlmond milk, unsweetenedchilled
  • 2 medium236 gBananasliced and frozen
  • 1 cup125 gRaspberries
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 2 tbsp12 gSweetened shredded coconut
  • 1½ tbsp10 gGround flaxseed
  • 1½ tsp10 gHoney
  • 1½ tsp8 gLemon juice

Steps

  1. Slice the banana and freeze the slices until firm, or use banana slices you froze ahead.
  2. Pour the almond milk into the blender first so the blades turn freely.
  3. Add the Greek yogurt, shredded coconut, ground flaxseed, honey and lemon juice to the almond milk.
  4. Add the frozen banana slices and the raspberries on top.
  5. Blend on low for 15 seconds, then on high for about 45 seconds until thick and completely smooth.
  6. Divide the smoothie between two glasses, pour over ice if you like, and serve cold right away.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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