Grapefruit and Raspberry Smoothie with Toasted Coconut

Lightly toasted coconut gives this smoothie a wonderful rich, nutty flavour that's sure to make you think of white sandy beaches and palm trees!

Grapefruit and Raspberry Smoothie with Toasted Coconut


Quantity Ingredients
2 tbsp / 25 ml shredded unsweetened coconut
2 cups / 500 ml pure grapefruit juice
1 cup / 250 ml fresh or frozen raspberries
1 banana
1 tbsp / 15 ml honey


Preheat oven to 350°F (180°C).

Place coconut on a baking sheet; put in oven for 5 minutes, or until fragrant and lightly toasted.  Remove from heat and cool.

In a blender, combine grapefruit juice, raspberries, banana, honey and toasted coconut; puree until smooth.  Serve cold.

Serves 2.

Per 1 ½ cup (37 ml) serving: 248 calories, 3 g protein, 5 g total fat (3 g saturated fat), 53 g carbohydrate, 7 g fibre, 0 mg cholesterol, 6 mg sodium

Source: Leslie Beck's Healthy Kitchen