Smoothie
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 2 Tablespoons Coconut Flakes
  • 1/3 Cup Coconut Milk
  • 1/2 frozen banana
  • 1 Cup frozen mango chunks
Toppings
  • 1 kiwi, thinly sliced
  • 1/2 fresh mango, thinly sliced
  • 1/4 Cup cup toasted coconut flakes
  1. PLACE coconut milk in a blender.
  2. COOK flakes over medium heat, stirring frequently, for 4-5 minutes or until golden brown.
  3. SET ASIDE coconut flakes to cool WHILE preparing the rest of the ingredients. 
  4. SET ASIDE 12 raspberries.
  5. PLACE coconut milk in a blender.
  6. ADD remaining raspberries.
  7. BLEND on high speed until mixture swirls easily inside blender.
     
  8. BLEND on high speed until mixture swirls easily inside blender.
     
  9. ADD frozen banana.
     
  10. BLEND on high speed until mixture swirls easily inside blender.
  11. ADD mango chunks.
  12. BLEND on high speed until mixture swirls easily inside blender.
     
     
  13. POUR smoothie into a medium-sized cereal bowl.
    Tropical Raspberry Smoothie Bowl
  14. GARNISH with kiwi, mango, toasted coconut, and reserved raspberries.
     
    Tropical Raspberry Smoothie Bowl
  15. SERVE immediately.
    Tropical Raspberry Smoothie Bowl
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