Vegan Green Cucumber Raspberry Coconut Smoothie
Total time5 min
Prep time5 min
Cook time0 min
5.0(17)
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Learn more →Ingredients
2 servings
- 1 cup baby spinach, packed
- ½ medium cucumber, roughly chopped (about 1 cup)
- 1 cup frozen raspberries
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fresh ginger, peeled and grated
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ cup ice cubes (optional)
Instructions
- 1
Add the baby spinach, cucumber, frozen raspberries, coconut milk, ginger, and honey to a blender. Add the ice cubes, if using.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible green flecks or raspberry seeds remaining.
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