Doing low carb, but struggling to find dairy-free recipes? Well here’s a great go-to one for you. Best is, you only need two ingredients! Plus sweetener if preferred.
You can store the smoothie in the fridge for several days. Just give it a good stir before serving.
I chose to serve this pretty pink smoothie in my vintage cups. Just for fun.
Ingredients:
- 1 cup fresh raspberries (You can use any fresh berries, or even a combination of fresh berries such as blackberries, blueberries, raspberries or strawberries.)
- 400 ml can coconut milk at room temperature
- 2 teaspoons granulated Xylitol (optional)
Method:
- Add the raspberries and the coconut milk to a bowl.
- Blitz with a stick blender until smooth.
- Taste and blitz in the Xylitol if you feel it needs some sweetness.
- Chill well.
- Stir before serving. Pour into cups or glasses and serve. If you do not have time to chill the smoothie, just place an ice cube into each cup or glass and pour the smoothie over the ice.
- The thickness of the smoothie will vary depending on the brand of coconut milk used. If you find the smoothie to be too thick, just add a little bit of cold water or more ice. Take care not to dilute it too much or you will lose the richness and the intense flavour.
Makes 2 cups
Dalene Crafford Low Carb 