This raspberry chocolate smoothie with coconut flakes is basically a tropical vacation disguised as a breakfast beverage.
Raspberries punch your taste buds with tart sass while chocolate whispers indulgent secrets you definitely shouldn’t tell anyone.
Coconut flakes add a crunchy, exotic flair because apparently, life isn’t dramatic enough without texture in your smoothie.
Blend it fast, sip it slowly, and pretend it’s self-care instead of just a sneaky dessert in a fancy glass.
It’s creamy, sweet, and fiber-packed, giving you nutrients while looking like you actually have your life together.
Go ahead, make it, and bask in your own gourmet genius.
Raspberry Chocolate Smoothie with Coconut Flakes
A vegan, fiber-rich raspberry chocolate smoothie featuring crunchy coconut flakes for texture, sweetness, and tropical flair.
Ingredients
- 1 cup almond milk or coconut milk
- 1 cup frozen raspberries
- 1 frozen banana
- 2 tablespoons cocoa powder
- 2 tablespoons shredded coconut flakes
- ½ teaspoon vanilla extract
- ½ cup ice cubes
Instructions
- Pour 1 cup almond milk into the blender.
- Add 1 cup frozen raspberries.
- Toss in 1 frozen banana.
- Scoop 2 tablespoons cocoa powder.
- Add 2 tablespoons coconut flakes.
- Mix in ½ teaspoon vanilla extract.
- Drop ½ cup ice cubes.
- Blend until smooth and creamy.
- Pour into glasses, garnish with extra coconut flakes, and serve.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 4g
Vitamins & Minerals (per serving)
- Calcium: 15%
- Iron: 10%
- Vitamin C: 20%
- Magnesium: 12%
- Potassium: 18%
Additional Notes/Tips
- Toast coconut flakes lightly for an extra crunchy, aromatic layer.
- Swap almond milk for coconut milk for a richer tropical flavor.
- Add a pinch of cinnamon or nutmeg for a warm, cozy twist.
