Raspberry Coconut Smoothie


Can you tell that I like smoothies for breakfast?  This one has my requisite cup of spinach in it, and is made deliciously creamy with the addition of a tablespoon of coconut oil.  If you’re having it alone for breakfast, I’d recommend adding a scoop of protein powder – natural, vanilla, even chocolate would probably taste great with these flavours.

For a while, I didn’t have success with smoothie recipes calling for coconut oil.  I’d just put in the tablespoon of room temperature (aka softly solid) coconut oil, and end up with a smoothie that tasted great but the texture was off.  There would be little pieces of hard coconut oil in there.  I don’t know if this is a well-known smoothie making fact or not, but the key is to melt it first and slowly pour it in after all the other ingredients are blended.  Even if most of the other ingredients are frozen, it will incorporate smoothly and will add a great depth and tropical flavour.

I hope you enjoy this as much as I do!

Raspberry Coconut Smoothie


  • 1 cup frozen raspberries
  • 1 banana
  • 1 cup spinach
  • 1 cup water
  • 1 Tbsp coconut oil (melted)


  1. Blend everything except coconut oil until smooth.
  2. When everything is smooth, with the blender still running, slowly pour melted coconut oil into blender.
  3. Enjoy!