Raspberry Coconut Smoothie Bowl

Spring is finally here in our corner of the world! The days are longer, the weather is warmer, and it’s time to bring back the smoothie game!

If you’ve been with me for a while, you know that I’m a big proponent of eating with the seasons. That is, lots of cooked or baked foods like soups, stews, and roasted veggies during fall and winter and more cooling foods like salads, raw soups, and smoothies in spring and summer. So today, I have a sweet fruity smoothie recipe for you to celebrate the arrival of spring.

I couldn’t resist not adding some greens, because I believe smoothies are one of the best ways to amp up your vegetable intake. With all the sweet and delicious fruits in there, you really can’t taste the veggies. However, they provide a plethora of vitamins, minerals, and phytonutrients that will benefit your entire body and help you look younger. Now who doesn’t want that?! 😉

You can use any form of greens you like or have available. Spinach and Swiss chard are some of the mildest greens out there. If you are used to eating vegetables or are feeling bold and adventurous, you can go for more bitter greens such as kale, beet greens, collard leaves, arugula, carrot tops, dandelion, mustard greens, etc. Start with a small handful and gradually increase the veggie portion over time to suit your liking.

One of the most important rules of thumb when making smoothies is to ensure they are balanced in terms of macronutrients. That basically means your smoothie should include healthy fats and protein as well as carbs. For the good fats, I added coconut and flax seeds that will help balance blood sugar, keep us satiated, and give our skin that beautiful glow. To bump up the protein content, I added a scoop of Genuine Health fermented vegan proteins+ that is made from seven carefully selected, high-quality, fully fermented vegan ingredients, including organic quinoa sprouts. It provides 20g of highly absorbable protein per serving and strengthens gut and digestive health, all without the bloat.

I used the coconut-flavoured protein in this recipe since it adds a tropical touch to the smoothie and intensifies the coconut-y taste. If you are interested in trying it out, you can purchase it here.

Raspberry Coconut Smoothie Bowl Recipe

Serves 1


  • Handful of greens (such as spinach or Swiss chard leaves)
  • 1 cup raspberries, frozen {See Note}
  • 1 small ripe banana, sliced and frozen
  • 1/4 cup unsweetened shredded coconut
  • 1/2 scoop Genuine Health fermented vegan proteins+ natural coconut flavour
  • 1 tablespoon ground flax seeds
  • 1/2 cup unsweetened coconut milk (or coconut water)


  • Fresh fruits such as pitaya, figs, kiwi, berries, etc.
  • Handful of coconut flakes, nuts, or seeds


  1. Add all ingredients to the blender and blend until smooth
  2. Pour into a bowl and garnish with toppings of choice if desired. Enjoy!

NOTE: Using frozen berries and banana will give your smoothie a thick and creamy texture. If you choose to go with fresh fruits, you can reduce the amount of liquids for a thicker consistency.

Disclaimer: This is a sponsored post, but all the opinions are 100% my own. I would never promote a product that I don’t personally use and love.

By | 2017-04-21T21:08:01+00:00 April 8th, 2017|Categories: Breakfast, Drinks/Smoothies, Snacks|0 Comments

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