Raspberry Chia Coconut Smoothie
A creamy, tangy-sweet pink smoothie made with frozen raspberries, ripe banana and coconut milk, thickened with chia seeds that soak first so the texture is silky rather than gritty.
- Prep
- 7 min
- Cook
- —
- Wait
- 10 min
- Total
- 17 min
- Makes
- 2 smoothies (about 14 fl oz / 420 ml each)
Steps
Before you start
- Use frozen raspberries straight from the freezer; they make the smoothie thick and cold without needing ice.
- Use a ripe banana with a few brown freckles for the best natural sweetness.
- Shake the can of coconut milk well before opening, since the cream separates from the liquid.
- Chia seeds need 10 minutes to soak, so start with step 1 and prep everything else while they sit.
Soak the chia
- In a small bowl, stir the chia seeds into the water.
- Stir again after 2 minutes to break up clumps, then let sit for 10 minutes total.
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Ready when: The mixture looks thick and gel-like, with no dry clumps of seeds
Tip: Stirring once after a couple of minutes prevents a solid clump forming at the bottom.
Prep the fruit
- While the chia soaks, peel the banana and slice it into ½-inch (1.25 cm) rounds.
- Measure the frozen raspberries; do not thaw them.
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Ready when: Banana is in even slices and raspberries are measured and still frozen solid
Load the blender
- Shake the coconut milk can hard, then measure 1 cup (240 ml) into the blender jar.
- Add the maple syrup, vanilla if using, and salt.
- Add the banana, then the frozen raspberries, then spoon in the soaked chia with all its gel.
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Ready when: Liquids are at the bottom and frozen fruit is on top
Tip: Putting liquid in first helps the blades pull the frozen fruit down so the blender doesn't stall.
Blend until smooth
- Secure the lid and start on low speed for 10 seconds, then increase to high and blend 45–60 seconds.
- Stop and scrape down the sides with a spatula if any fruit is stuck, then blend 15 seconds more.
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Ready when: Smoothie is uniformly pink, thick and pourable, with no visible banana or raspberry chunks; tiny raspberry seeds are normal
Tip: If the blender struggles, add 2 tablespoons of cold water at a time, but no more than ¼ cup (60 ml) total.
Taste and adjust
- Taste a spoonful.
- If it is too tart, add 1 teaspoon more maple syrup and blend 10 seconds.
- If it is thicker than you like, add 2 tablespoons water and blend 10 seconds.
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Ready when: Sweet-tart balance you enjoy and a texture that slowly drips off a spoon
Tip: Frozen berries dull sweetness, so judge flavor right after blending, not before.
Serve right away
- Divide the smoothie between two tall glasses, about 14 fl oz (420 ml) each.
- Serve immediately with a wide straw or spoon, as the chia continues to thicken it as it sits.
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Ready when: Glasses are filled evenly and the smoothie is cold and thick
Tip: If it thickens too much while sitting, stir in a splash of water or coconut milk.
Good to know
Tips
- Soaking the chia first is the key to a silky texture; added dry, the seeds can stay gritty and swell unevenly.
- For an even thicker, spoonable smoothie bowl, use a frozen banana and cut the water to 2 tablespoons.
- To reduce raspberry seeds, strain the blended smoothie through a fine-mesh sieve, pressing with a spatula.
- Use light canned coconut milk for fewer calories, though the smoothie will be less rich.
Make ahead
Soak the chia up to 2 days ahead: stir the seeds into the water and refrigerate in a covered container. Stir well before adding to the blender. The blended smoothie is best fresh but can be made up to 12 hours ahead.
Storage & reheating
Room temperature: serve right away; do not leave out more than 30 minutes. Fridge: store in a sealed jar filled to the top for up to 24 hours; it thickens, so stir or shake and thin with a splash of water. Freezer: pour into ice cube trays or freezer-safe jars (leave 1 inch / 2.5 cm headspace) for up to 3 months; thaw in the fridge overnight or re-blend the cubes with a splash of coconut milk.
Substitutions
- full-fat canned coconut milk → Unsweetened almond or oat milk. Makes a lighter, less creamy smoothie; use 1 cup (240 ml) and reduce the water to ¼ cup (60 ml).
- pure maple syrup → Honey or 2 pitted Medjool dates. Honey is not vegan; if using dates, blend a little longer to break them down.
- frozen raspberries → Frozen strawberries or mixed berries. Use the same weight; strawberries will give a sweeter, milder flavor.
- chia seeds → Ground flaxseed. Use 2 tablespoons and skip the soaking; the smoothie will be slightly less thick.