Keto raspberry coconut smoothie

Keto raspberry coconut smoothie with thick coconut milk. A creamy red smoothie with a high fat content, low-carb and very fruity.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 280 kcal per serving
• Protein: 3 g
• Fat: 27 g
• Carbs: 6 g

Ingredients

• 250ml coconut milk
• 100ml water
• 100g frozen raspberries
• 1 tbsp chia seeds

Method

You’ll need: blender

1. Pour the coconut milk and water into the blender.
2. Add the frozen raspberries and chia seeds.
3. Blend everything for about 40 sec until the drink is creamy.
4. Leave the smoothie to stand for 2 min so the seeds lightly thicken the liquid.

Good to know

The coconut milk brings plenty of fat, while the raspberries add a fresh, fruity tartness.

Swaps

Coconut milk → almond milk (for a thinner version, you can swap the thick coconut milk for almond milk – note that it contains tree nuts).

Cooking tips

If the coconut milk has set solid in the tin, warm it briefly in a bain-marie before blending.

Storage

Because of the chia seeds, this smoothie sets like a thick pudding in the fridge.

Allergens

Completely gluten-free, lactose-free and nut-free.

Dairy-free recipes