Breakfast? Dessert? Both? I’ll let you be the judge, because I honestly can’t decide. Although this creamy raspberry, coconut & chia shake leans toward the sweeter side of the flavor spectrum, I would happily welcome its rosy hues to my breakfast table.
Frozen raspberries are blended with a hearty dollop of rich coconut cream, almond milk, medjool dates, chia seeds, and a splash of vanilla. The coconut cream and chia seeds thicken and offer a shake-like quality, the dates lend sweetness, and the vanilla provides that extra something special.
The result is a silky-smooth, pink-hued shake with just enough sweetness to balance out the tart notes from the raspberry.
This recipe makes enough for two snack-sized shakes but could easily be single-strawedly devoured. The only judgment for the latter endeavor? That you’re pretty darn awesome.
Creamy Raspberry, Coconut & Chia Shake
Ingredients
- 1 1/2 cups frozen raspberries
- 1/3 cup full-fat canned coconut milk, chilled
- 1 cup unsweetened oat milk or almond milk
- 1/2 cup ice
- 4 soft medjool dates, pitted
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
Instructions
- Add all ingredients to a high-speed blender, and blend until smooth.
looks like dessert for me tonight! So pretty too!
Thank you! Hope you enjoyed it!
This looks absolutely delicious! I can see how it could be either a great breakfast or lovely dessert… I’m looking forward to trying it!
I needed to use up some raspberries so I searched your site for a smoothie to do the trick! The coconut and raspberry combo is very good. I didn’t have coconut milk so I used coconut cream instead, making it extra luscious. Perfect smoothie on this warm summer day ☀️
I just prepared this shake. It is absolutely delicious and very pretty too! Thank you for this recipe. I really enjoyed it.
So happy to hear you’re enjoying the recipe, Lisa! Thanks for taking the time to come back and share your feedback.