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This decadent raspberry smoothie recipe is delicious and insanely nutritious. I’ve snuck in some healthy spinach greens and topped it with coconut flakes for a lovely finish. Plus, what’s not to love about raspberries? Especially when they’re frozen and can blend and chill a smoothie in seconds. Honestly, I can’t wait to tell you all about this naturally sweet raspberry smoothie.
Why This Smoothie Rawks
This raspberry smoothie recipe is a delicious blend of vibrant flavor and hidden nutrients. Packed with the creamy goodness of coconut milk, sweet and tangy raspberries, and a sneaky dose of leafy greens, this smoothie is as nourishing as it is satisfying. Here’s why this smoothie truly rawks:
- Antioxidant powerhouse: Raspberries are rich in vitamin C and anthocyanins, plant compounds that help fight oxidative stress and support your immune system.
- Full of vitamins: Spinach is packed with vitamins A, C, and K, as well as iron, magnesium, and fiber, supporting everything from immune health to energy levels. You won’t taste the spinach but you can enjoy the benefits of a green smoothie.
- Gut-friendly goodness: With a base of plant-based milk and optional add-ins like chia seeds or yogurt, this smoothie supports digestion and promotes gut health.
- Fast fuel, zero fuss: Blend it up in under 5 minutes. Whether it’s a post-workout refuel, a grab-and-go breakfast, or an afternoon pick-me-up, it’s always ready when you are.
Ingredients You’ll Need
This raspberry smoothie recipe is simple to make, but it packs a punch of flavor and nourishment. These key ingredients come together to create a creamy, refreshing, and wholesome smoothie that you’ll want to make over and over again.
- Coconut milk: A rich and creamy base that adds healthy fats and a touch of tropical flavor. You can find the best coconut milk brands at most grocery stores, often in the canned section. You can also check out our blog on how to make coconut milk.
- Frozen raspberries: These provide a tart, sweet punch of flavor and are loaded with antioxidants and fiber. Frozen raspberries are available at most grocery stores, typically in the frozen fruit section.
- Spinach: A nutrient-dense leafy green that blends seamlessly into smoothies without overpowering the flavor. Look for fresh spinach in the produce section or grab frozen spinach from the freezer aisle for added convenience and longer shelf life.
- Vanilla extract: Adds a warm, sweet depth to the smoothie, balancing out the tanginess of the berries and enhancing the overall flavor profile. Vanilla extract is available in the baking section at most grocery stores.
- Optional powerhouse add-ins: Protein powder, ground flaxseed, and raw coconut flakes amp up your smoothie with extra protein, fiber, healthy fats, flavor, and crunch.
How to Make a Raspberry Smoothie
This raspberry smoothie is packed with antioxidants, fiber, and healthy fats, giving you the energy you need to take on the day. Plus, it’s super easy to make in just a few simple steps!
- Blend spinach and coconut milk until smooth. This ensures the leafy greens are fully broken down for a silky texture and even flavor.
- Add frozen raspberries for a vibrant, tangy taste and natural thickness.
- Drop in a teaspoon of vanilla extract to add a warm, sweet note that balances the tart berries.
- Sprinkle in ground flaxseed for a boost of fiber and omega-3s (if using), plus a subtle nutty flavor.
- Blend everything on high until fully combined and creamy. Add a bit more coconut milk or water if you prefer a thinner smoothie.
- Pour into a glass and garnish with raw coconut flakes and a pinch of ground flaxseed. Sip and enjoy!
Tip for Adding Extra Nutrients
Add 2 tablespoons of flax seeds or chia seeds for an extra boost of protein, fiber, and healthy fats. Chia seeds can be soaked in water for 5 to 10 minutes if you prefer, but it’s not necessary.
Raspberry Smoothie Variations
This natural sweet raspberry smoothie is highly customizable, so feel free to tweak it! Here are some easy swaps and add-ins to tailor the smoothie to your taste or nutritional needs:
- Milk swap: If coconut milk isn’t your thing, you can easily swap it out for any other milk of your choice. Almond milk, cashew milk, oat milk, or soy milk are great alternatives. You can also find my guide on how to make cashew milk and homemade almond milk.
- Sweeter: Add honey, maple syrup, agave nectar, stevia, or monk fruit sweetener for a lower-calorie option. Check out my guide on the best natural sweeteners.
- Berry variations: While raspberries are the star of this smoothie, you can switch them up with other berries like blueberries, blackberries, or strawberries.
- Greens swap: If you’re not a fan of spinach, you can leave it out or use other leafy greens like kale or Swiss chard. Or, if you want an even subtler flavor, try adding a handful of arugula or baby kale.
- Protein boost: If you’re looking to add more protein, Greek yogurt is an excellent choice. Alternatively, you can use a plant-based protein powder for a vegan-friendly option. Both will make the smoothie more filling and provide additional health benefits.
- Superfood boost: For even more health benefits, toss in some chia seeds, hemp seeds, or almond butter. These add healthy fats, protein, and fiber, making your smoothie more satisfying and nutritious.
If you make this raspberry smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Sweet Raspberry Smoothie
Ingredients
- 1 cup coconut milk
- 1 ½ cups raspberries frozen
- ½ cup spinach
- 1 tbsp vanilla extract
Optional add-ins
- 1 tbsp homemade protein powder
- 1 tbsp ground flaxseed ground
- 1 tbsp raw coconut flakes sprinkle on top
- 1 tbsp maple syrup
Instructions
- Blend spinach and coconut milk until smooth.
- Add remaining ingredients, and blend until smooth.
Equipment
Notes
- Use frozen raspberries to make smoothie cold.
- Coconut milk comes in a variety of options. Pick the one that best meets your health goals. I suggest an organic canned lite coconut milk in this smoothie.
- Swap coconut milk with the dairy-free milk of your choice.
- Use the leafy greens of your choice.
Nutrition
Common Questions
To make a raspberry smoothie, you’ll need a few simple ingredients: frozen raspberries, milk (such as coconut, almond, or oat), and optional add-ins like spinach, protein powder, or a touch of vanilla extract. Start by adding 1 cup of milk to your blender, followed by 1 ½ cups of frozen raspberries and any other optional ingredients. Blend until smooth, adding more milk if needed to achieve your desired consistency. Pour into a glass and enjoy immediately!
Absolutely! Raspberries are fantastic for smoothies. They provide a deliciously tart and sweet flavor, as well as a wealth of nutrients like vitamin C, fiber, and antioxidants. Raspberries also blend well into smoothies, giving them a thick texture without being overly sweet. Plus, they’re low in calories, making them a great option for a healthy and refreshing smoothie!
Raspberries pair wonderfully with a variety of fruits. Bananas add creaminess and natural sweetness, while strawberries and blackberries enhance the berry flavor. For a tropical twist, try adding mango, pineapple, or kiwi. Peaches and apples also complement raspberries well, offering a balance of sweetness and tartness. Experiment with different combinations to create your perfect smoothie blend!
If you find raspberries a bit too tart, you can balance their flavor by adding a natural sweetener like honey, maple syrup, or stevia. Bananas are another great way to mellow out the tartness while adding creaminess. You can also enhance the raspberry flavor by combining them with sweeter fruits, like mango or peach, or adding a splash of vanilla extract for a touch of warmth. Mixing in a bit of coconut milk or Greek yogurt can help bring out the natural sweetness and create a smoother, richer taste.
More Smoothie Recipes You’ll Love
Here are a few of my favorite smoothie blends that keep me energized, nourished, and satisfied throughout the seasons:
- When I want a tart and refreshing boost of antioxidants, I make this Healthy Pomegranate Smoothie, it’s vibrant, hydrating, and loaded with vitamin C.
- I blend up an Orange Cranberry Smoothie when I need a zesty pick-me-up. The citrus-cranberry combo is perfect for winter immunity or a mid-day refresh.
- For a tropical treat, I go for a Strawberry Mango Smoothie. It’s sweet, smooth, and feels like summer in a glass, great for breakfast or post-yoga bliss.
- When I’m craving something rich and naturally sweet, this Cinnamon Date Smoothie is my go-to. It tastes like dessert but is full of fiber and warming spice.
Day 2 of my smoothie challenge. My smoothie did not have the gorgeous colour that yours had. In fact, it doesn’t have a very appetising colour at all…but still drinking it.
Cheers! 🙂
This was the first one I tried and it really isn’t bad. I didn’t have any coconut water so I added a little extra coconut milk. Would be better with fresh raspberries rather than frozen. Overall: not bad and look forward to making the different recipes and creating my own too.
Hey Diamond.
I prefer fresh, I find that berries loose a lot of their flavor when frozen.
That being said I do enjoy frozen pineapple, frozen banana, frozen mangos and frozen blueberries. 🙂
Really frustrated – so far all smoothies were great. I’m having trouble swallowing this one. Really don’t want to throw out the rest what can I do to salvage it? First time using coconut milk. It was from the can.
Hey Allie.
Thanks for the comment. We prefer using carton coconut milk or DIY coconut free of additives, stabilizers, and gums. We like adding bananas to save our smoothies. 🙂
https://simplegreensmoothies.com/how-to-make-coconut-milk
switched the raspberries with mixed berries! awesome!
Great idea! Yum!
How many calories do these smoothies have? or how can you tell instead of doing the obvious and counting each ingredient.
Hey Christie.
We personally don’t count calories, so we don’t include them in our recipes at this time. You’ll find that when you consume more nourishing whole fruits and veggies, you will not only feel full longer, but you’ll also have lessened cravings for high-calorie, nutritionally empty foods. So in the end it balances out. But we know many people would like to have calorie info. Three great resources for tracking calories are Self Nutrition Data and the phone apps My Fitness Pal and Lose It.
This was a good one, I replaced the raspberries with frozen berries that I already had. So far my favorite has been the pineapple upside down cake. My kids are only 4 and 2 and this has been great for them too. They are eating a smoothie every morning for breakfast and loving it.
Hey Rebecca!
Thanks for the comment, we are so happy to hear your kids are loving this one! Cheers to you and your littles. 🙂
Hi! THe recipes say they “Serve 2” so doesn’t that mean we’re not getting the two cups of spinach like hoped for in the 30 day challenge? I’m splitting them with my husband. Thanks!
Hey Heather.
Great question, our smoothie recipes make about 4-5 cups (32oz – 40oz). Jadah drinks at least 2 cups (16 oz) everyday in the morning as a breakfast meal replacement. Jen drinks hers for lunch or sometimes as a mid morning snack Since green smoothies are full of fiber, they keep us both full for a while. If either of us needs afternoon pick-me-ups, we have been known to make another green smoothie later in the day instead of drinking a caffeinated beverage. That means each 16oz would have 1 cup of leafy greens! You are more than welcome to add more to your green smoothies! 🙂 Cheers!
So, when you say Jadah drinks at least 2 cups in the morning, do you mean 2 cups, 16 oz. EACH or 16 oz. total, as her meal replacement? If each recipe makes about 40 oz., what do you typically do with the leftover smoothie? I’ve been drinking one for breakfast and one for lunch, so, finishing one whole recipe myself, each day… is that okay? Still eating a balanced meal and healthy snacks of nuts or veggies with hummus, etc…
Hey Megan.
Thanks for the reply. When I say two cups, I mean 16oz total. (sorry for the confusion) If you would like, you can replace 1 or 2 meals with green smoothies. If you drink green smoothies as meal replacements, make sure to add a protein boost (plant-based protein powder, nut milk, nut butter), or snack on some nuts or a hard-boiled egg 30-60 minutes after you drink your green smoothie.
hola! recien voy a comenzar y estoy un poco perdida!! no se exactamente de donde sacar las recetas pero vi por ejemplo esta con frambuesas y no las consigo pueden reemplazarse? gracias!!
¡Hola! Gracias por acompañarnos. Estos son los ingredientes que se necesitan para este batido . no dude en utilizar cualquier baya en lugar de las frambuesas . 🙂
2 tazas de espinaca
Leche de coco 1 taza
1 taza de agua de coco
3 tazas de frambuesas
1 cucharada de semillas de lino molidas
De extracto de vainilla 1 cucharadita
OPCIONAL : decorar con copos de coco , semillas de lino
I have issues with my bowel. If I take fiber as a way to get past this I bloat and end up in pain. Will the high fiber in smoothies act the same way as the fiber supplements like Metamucil?
Hey Linda.
This can be a common symptom if your body is not used to drinking or eating lots of fiber. Green smoothies are high in fiber which is great for digestion, but for newbies, the high fiber can shock your body. Make sure you drink lots of water to help flush things out. And if you’re new to green smoothies one serving a day is enough, which is 2 cups (16 ounces).
Make sure you drink lots of water to help flush everything out as well. Sometimes when you make sudden changes in your regular diet, or you add more fiber into your diet, your body needs to adjust. Every body reacts to food differently. If you feel bloated, you may have some personal allergies to certain fruit combinations, that is something you would have to consult with a health care provider about. Also, make sure you don’t eat any other foods 30-60 minutes before after you drink your green smoothies to give your body time to digest the fruits.
I don’t ever see the calorie/carb/protein count for the smoothies. I’m a counter. How can I find out what the cal/carb/protein count is the smoothies?
Hey Harriet! 🙂
Totally hear you. We personally don’t count calories, so we don’t include them in our recipes. You’ll find that when you consume more nourishing whole fruits and veggies, you will not only feel full longer, but you’ll also have lessened cravings for high-calorie, nutritionally empty foods. So in the end it balances out. But we know many people would like to have calorie info. Three great resources for tracking calories are Self Nutrition Data and the phone apps My Fitness Pal and Lose It. Hope that helps. 🙂
Hi! This looks delicious! I’m just wondering if you are using canned coconut milk that is creamier or the coconut milk that comes in the 1 and 2 litre cartons just like regular/almond/and soy milk. Thank you!
Hey Leslie,
We make our own coconut milk or we buy the carton coconut milk. 🙂
DIY Coconut Milk:
https://simplegreensmoothies.com/how-to-make-coconut-milk
Day 2 – Sorry, couldn’t stomach this one. I think I like Almond milk better than coconut water.
Hey Dina,
Feel free to use the liquids you enjoy most. https://simplegreensmoothies.com/dairy-free-smoothies
Does the smoothie end up red or is it more greeny? Normally when I put spinach it turns this browny/red colour and doesn’t look to appetising
Hey Amy,
Thanks for the comment. The raspberries turn it a beautiful red, but don’t worry about the color, it will be yummy and great for you. 🙂 Enjoy!
Even if it doesn’t look appetizing, it can be! 🙂
Very light and refreshing, not very sweet.
🙂 Thank Tammy for the feedback. 🙂
Hi, is it ok if I will use low fat milk instead of the coconut milk?
Hey Connie.
Great question! We’ve talked with a lot of nutritionists and milk isn’t all that it’s been hyped up to be. Dairy is one of the highest diet allergies (and often goes undiagnosed), yet can cause inflammation and infections. And if you aren’t buying organic milk, you’re also getting doses of antibiotics, hormones, etc that can tip your own body out of whack. So we just avoid milk for our family (and opt for almond milk). We get our calcium from plant-based sources mainly— broccoli, spinach and kale.
It’s definitely a personal choice, and you just have to decide what works best for you and your family.
Hi,
My son is 19 months do you recommend switching his full fat cows milk to almond milk? I don’t like the idea of hormones, antibotics etc and I am about to start the challenge 🙂 xx
Hey Roxi.
What does your son’s pediatrician say?
We’ve talked with a lot of nutritionists and milk isn’t all that it’s been hyped up to be. Dairy is one of the highest diet allergies (and often goes undiagnosed), yet can cause inflammation and infections. And if you aren’t buying organic milk, you’re also getting doses of antibiotics, hormones, etc that can tip your own body out of whack. So we just avoid milk for our family (and opt for almond milk). We get our calcium from plant-based sources mainly— broccoli, spinach and kale.
It’s definitely a personal choice, and you just have to decide what works best for you and your family.
Hi, I am new to all this so unsure about quantities. Your picture of the ingredients, is that the exact amount to use for 2 serving? It doesn’t look a lot!
Hey Yvonne! 🙂
Our smoothie recipes make about 4-5 cups (32oz – 40oz) but the photo might only show 1 serving. Jadah drinks at least 2 cups (16 oz) everyday in the morning as a breakfast meal replacement. Jen drinks hers for lunch or sometimes as a mid morning snack Since green smoothies are full of fiber, they keep us both full for a while. If either of us needs afternoon pick-me-ups, we have been known to make another green smoothie later in the day instead of drinking a caffeinated beverage.
Hi Yvonne! Sometimes the pictures only show one of the servings. This is just half of the recipe for one person. Hope that helps!