Raspberry Coconut Crunch Smoothie Bowl Driscoll's

Raspberry Coconut Crunch Smoothie Bowl

  • 340 grams of Driscoll's Raspberries
  • 375 grams of Greek Yogurt
  • 85 grams of Honey
  • 150 grams of Ripe, banana frozen
  • 125 grams of Unsweetened shredded coconut
  • 60 grams of English Toffee Bits
  • 40 grams of Chopped Walnuts
  • 40 grams of Sliced almonds

5 min | 2 | breakfast

Raspberry Coconut Crunch Smoothie Bowl Driscoll's

Janel (aka: NellieBellie) shares her beliefs that food has the power to create lasting memories, relationships, and moments. An easy-to-make raspberry smoothie bowl with a fun, crunchy texture. Or, with a quick sprinkle of toffee bits, you have dessert!


Place 300 grams of raspberries, yogurt, honey, banana, and 100 grams of coconut in a blender and blend on high speed until the mixture is smooth. Divide mixture evenly between two cereal bowls.

Top each bowl with remaining raspberries, remaining coconut, toffee bits, walnuts, and almonds.

Tip: For even more crunch and flavor, gently toast the coconut and almonds in a skillet before topping your smoothie bowls.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.