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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 You’ll Like This Coconut Raspberry Smoothie
A delicious blend of vibrant flavors and hidden nutrients, this smoothie brings together the creamy richness of coconut milk, the sweet-tart pop of raspberries, and a stealthy boost of leafy greens. It’s refreshing, satisfying, and seriously good for you. Here’s why it 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
To make this raspberry smoothie, you’ll just need a few simple ingredients—most of which you probably already have on hand or can easily find at your local grocery store. Each one plays a key role in creating a smoothie that’s creamy, naturally sweet, and full of feel-good nutrients. Here’s what you’ll need and why each ingredient matters:
- 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.
- Fruit: Raspberries provide a tart, sweet punch of flavor and are loaded with antioxidants and fiber. The sweet cherries provide natural sweetness to cut down on the tartness of the raspberries. I like to use frozen fruit to naturally chill the smoothie and speed up the prep time.
- Spinach: I try and add at least one vegetable into all my smoothies to increase fiber and nutrients. Spinach is a nutrient-dense leafy green that blends seamlessly into smoothies without overpowering the flavor. You can swap it for frozen cauliflower or add in 1/4 of a beet, if you prefer.
- 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.
How to Make a Raspberry Smoothie
If you’ve got 5 minutes and a blender, you can make this smoothie. Just toss in a few simple ingredients for a quick, mess-free, and perfect for busy mornings or when you need a healthy pick-me-up.
- Blend spinach and coconut milk until smooth. This ensures the leafy greens are fully broken down for a silky texture and even flavor.
- Add raspberries and cherries 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, sip and enjoy!
Recipe Tips +Variations
Here are some easy swaps and add-ins to tailor this raspberry 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.
- 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 coconut flakes, chia seeds, hemp seeds, or other superfoods. 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.
Coconut Raspberry Smoothie
Ingredients
- ½ cup spinach
- 1 cup coconut milk
- 1 cup raspberries frozen
- ½ cup cherries frozen
- 1 tbsp vanilla extract
- 1 tbsp raw coconut flakes optional
Instructions
- Blend spinach and coconut milk until smooth.
- Add remaining ingredients, and blend until smooth.
Equipment
Notes
- Use frozen fruit to make smoothie cold.
- Coconut milk comes in a variety of options (and all will work)I suggest an organic canned lite coconut milk in this smoothie.
- Swap coconut milk with another dairy-free milk of your choice.
- Swap spinach for frozen cauliflower or beets to get in some vegetables.
- Add a serving collagen, 2 tbsp chia seeds or protein powder to increase the protein.
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
Here are a few of my favorite raspberry smoothie recipes that keep me energized, nourished, and satisfied when I’m able to get a big bag of frozen raspberries:
- 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.
- When mental fatigue fogs your brain, turn to blueberries and raspberries in this Brain Fog Cure smoothie recipe with frozen raspberries.
- This healthy mixed berry smoothie recipe is packed with flavor thanks to the bananas and cherries that are rich in antioxidants and natural sugars.
- When I’m craving something rich and naturally sweet, this antioxidant-rich Spinach Berry Smoothie is sweet, creamy and quite filling. Blend frozen mixed berries, spinach, banana and almond milk to create a nourishing breakfast in under 5 minutes.
I love all the fresh raspberries in this smoothie! So yummy!
I did Raspberry smoothie this morning, the colour come out doesn’t looks the same as I put to much spinach also I added some Chai seed but it still taste good.
I tried this and it tasted like flinstone vitamins and looked nothing like the picture. I’m so confused by People who are raving about it. I feel like I’m missing something? 27.1g of fat from what?
Oooh wow! Flintstone vitamins are a pretty specific taste, Jennifer! It’s possible that the raspberries you used weren’t ripe enough, causing a tart vitamin-like taste to your smoothie. The healthy fats you see in this smoothie are from coconut milk, flaxseed and shredded coconut. If you’d like to reduce the fat content, you could leave out the shredded coconut and swap whole fat coconut milk for a lighter version.
I made the raspberry smoothie (day 7) using the recipe that came with the downloadable brochure for 2021, which was water, spinach, raspberries, peaches, & banana. It’s pretty good. All of the smoothies, so far, seem to be missing something.
Love this and pretty much all of the recipes! I blended this with my old blender, but I was hoping to upgrade to the Vitamix one that Jen listed above. I added it to my cart like she says, but the price didn’t drop to less than $300. Is there a special code that I need to use? Please let me know and thank you.
So glad you’re lovin the plant-based yumminess! Unfortunately, the sale price we originally posted about with Vitamix is no longer available for that model. While we aren’t in charge of when Vitamix offers those sales, we’ll def let you know when the next one happens! You can be notified of this and other sales they have by signing up for the Vitamix Newsletter (scroll down a bit on the page to sign up) or the Simple Green Smoothies emails. Plus, we will be having our annual Simple Green Smoothies Garage Sale starting this Thursday (3/18/21), which will feature several blenders for sale. Rawk the Year members get first dibs! Lastly, every quarter Simple Green Smoothies does a 10-Day Challenge. Keep an eye on your emails to see when the next one starts. We have ways that people doing the challenge can participate and earn prizes. Usually, there is one person in the challenge who wins a Vitamix!
Taste great
SO good! Perfect thickness 🙂 I swirled in almond butter at the end before topping with coconut flakes. Yum!!
That sounds very tasty!
Just tastes likes yummy raspberries.
Hi! I absolutely love so many of your recipes! If I don’t have flaxseed is there a good replacement? Thanks!
Hi Nickie,
Yes! Swap in another healthy fat you love. Some of my favorites are coconut oil and avocado. Learn more about our favorites here…
https://simplegreensmoothies.com/healthy-fats
Hi have have grounded flex seed is that ok to put in a smoothie? Is there any difference in the ones that are not grounded?When will your book be coming out?I have lots of bananas in my freezer and they are change color to like a brown look is it ok to still use them in a smoothie?
Hi Regina,
Great questions! Ground flaxseed is a great choice! Adding flaxseed in ground form to your green smoothie helps your body absorb all of its nutritional benefits!
We’re so excited! Our book hits shelves on November 3rd! You can pre-order our book online now, and get rawesome bonus goodies! Or pick it up in Target, Walmart, Barnes & Noble, or Sam’s Club!
https://simplegreensmoothies.com/shop
Bananas changing color in the freezer? No worries! It’s a natural reaction to freezing, the taste + nutrition is still there!
Cheers to health, happiness, + leafy greens! 🙂
When you list coconut milk are you referring to coconut milk from a can or in a container in the refrigerated section of the grocery store (like cow’s milk or almond milk)? Is there a difference?
Hi Elizabeth,
Great question! The container doesn’t matter, as much as, making sure you’re reaching for coconut milk + not coconut creme. Coconut creme is higher in fat + has a custard like consistency…reach for coconut milk which is lighter + has a more milk like texture.
Hope this helps!
Hi is there any difference between the grounded flex and the hold?
Hi Regina!
Thank you so much for reaching out! Both ground and whole flax seed provide our bodies with a healthy dose of insoluble fiber. One of the bonuses of ground flax seed, however, is that, since it is broken down, our bodies can benefit from the insoluble fiber of the outer shell PLUS the soluble fiber that’s contained inside the seed. When eating whole flax seeds, they tend to pass right through the digestive system without being broken down, so we eliminate the soluble fiber. If you have whole flax seed on hand and want to add more soluble fiber to your diet, you can always grind the seeds in a coffee grinder!
Hope that helps :). Happy Blendin’!
Hi,
I leave in Switzerland and in Europe cups are not a reference we are used to deal with unfortunately!
Any chance you’ll ever consider also using other measurements ?? Such as ml or grams?
It is difficult to find the right weight for different type of ingredients listed in your recipes…
That said love your recipes … But had sometimes to improvise the quantities !!
Thanks in advance
DFR
Hi Djam,
Thank you so much for reaching out + your suggestion! I’ll forward it to our team. In the meantime, here are our suggested measurement conversions…
Spices | Proteins | Superfoods:
½ tsp = 2mL
1 tsp = 5mL
2 tsp = 10mL
1 TBSP = 15mL
2 TBSP = 30mL
Fruits:
Mango | Pineapple | Strawberries | Beets | Carrots | Blueberries | Raspberries | Leafy Greens
1 cup = 250mL
1 ½ cups = 375mL
2 cups = 500mL
Liquids:
Water | Coconut Water | Coconut Milk | Almond Milk | Fresh Squeezed Juice | Rice Milk
½ cup = 125mL
1 cup = 250mL
1 ½ cups = 375mL
2 cups = 500mL
Grams:
1 cup of leafy greens = 30g
2 cups of leafy greens = 60g
Hi Rawkstar,
You rock!
This answer is the bomb !!!
Thank you ever so much for these lists of conversion!!!
I’ll copy paste it straight away in a safe & easy place for my next smoothie trials !!!
Me and my husband are addicted to them and I’m now converting my friends as well !!
PS: I froze my fruits because they were perfectly ripe and did not want to waste them (had too much). Then used my frozen fruits for smoothies. Result is just delish! With summer approaching I’m going to have lots of fun making smoothies for my parties !
Hi Djam,
Yeah! We’re so happy we could help! And great call! We love freezing our own fresh fruit! It’s a great way to prevent waste, and to stock up when our favorite items are on sale or in season! 🙂
This sounds great, but it will have to wait until raspberries go on a sale. Those suckers are expensive!
Hi Kerry,
Cherries + strawberries make a great replacement in the meantime. Or frozen fruit is always available!
Cheers 🙂
I substituted the raspberries for strawberries added two bananas as well as sub the coconut milk with coconut water and added a tbsp of shredded coconut. Came out delicious. Thanks.
Wonderful, great substitutions!
I couldn’t find the nutritional facts for this. Would you mind helping me out? Love the smoothies!
Hey Courtney!
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.