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Take your tastebuds on an island vacay with this yummy Tropical Raspberry Smoothie bowl. The combo of raspberries, mango and banana is instantly a refreshing treat!
Set aside 12 raspberries.
Cook coconut flakes over medium heat, stirring frequently for 4-5 minutes or until golden brown. Set aside coconut flakes to cool while preparing the rest of the ingredients.
Place coconut milk in a blender and add remaining raspberries. Blend on high speed until mixture swirls easily inside the blender. Add frozen banana, then blend on high speed until mixture swirls easily. Slowly add mango chunks and blend on high speed.
Pour smoothie into a medium-sized cereal bowl. Garnish with kiwi, mango, toasted coconut, and reserved raspberries. Then serve immediately.
1 Punnet Driscoll’s Raspberries
2 Tablespoons Coconut Flakes
⅓ Cup Coconut Milk
½ Frozen banana
1 Cup frozen mango chunks
1 Kiwi, thinly sliced
½ Fresh mango, thinly sliced
¼ Cup toasted coconut flakes