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Drink recipe · from the recipe book

Peach Raspberry Coconut Water Cooler Smoothie

A bright, tangy-sweet peach and raspberry smoothie with a light coconut-water body, creamy banana, and a hint of basil and lime.

Peach Raspberry Coconut Water Cooler Smoothie

Ingredients

  • ¾ cup180 gWatercold
  • ½ cup (120 ml)120 gCoconut waterchilled
  • 2 medium300 gPeachessliced, then frozen
  • ¾ cup100 gRaspberries
  • ⅔ cup sliced90 gBananasliced
  • ½ cup120 gCottage cheese, 2%
  • 2 tsp10 gLime juice
  • 2½ tbsp leaves4 gFresh basilleaves only
  • 1 tbsp10 gPumpkin seeds (pepitas)

Steps

  1. Slice the peach and freeze it on a tray for at least a few hours or overnight, or use already frozen peach slices.
  2. Pick the basil leaves from their stems.
  3. Pour the water, coconut water and lime juice into the blender first so the blades turn freely.
  4. Add the cottage cheese, banana, raspberries, basil and pumpkin seeds.
  5. Add the frozen peach last, on top.
  6. Blend on low for a few seconds, then on high for 45–60 seconds until completely smooth and creamy; add a splash more water if too thick.
  7. Pour into two glasses, over ice if you like, and serve right away.

Contains: Milk.

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

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