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!  The grapefruit juice makes this smoothie refreshingly tart, but if you prefer your smoothies on the sweeter side, I suggest you double up on the honey. Tip:  Instead of tossing out overripe bananas, peel and freeze them for a quick addition to smoothies like this one.

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