|2 tbsp / 25 ml||shredded unsweetened coconut|
|2 cups / 500 ml||pure grapefruit juice|
|1 cup / 250 ml||fresh or frozen raspberries|
|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.
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