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5 from 1 vote
This raspberry and coconut smoothie is deliciously creamy with a hint of lime and mint. A great option for breakfast on the go.
The recipe includes a tablespoon of coconut oil but this can be substituted for mct oil if preferred. Perfect served as it is or over ice.
Prep Time3 mins
Cook Time0 mins
Total Time3 mins
Course: Breakfast
Cuisine: American
Keyword: coconut, raspberry, Smoothie
Servings: 2 people
Calories: 160kcal


  • 240 ml coconut milk
  • 1 tbsp fresh peppermint leaves
  • 1 tbsp coconut oil softened
  • 95 g raspberries
  • 120 ml water
  • ½ lime juiced
  • 1 tsp erythritol optional


  • Add all ingredients to a blender and process until smooth and creamy.
  • Serve immediately as is or over ice.


Calories: 160kcal | Carbohydrates: 8g | Protein: 1g | Fat: 15g | Fiber: 4g

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