Raspberry and coconut smoothie
Ingredients for 2 servings:
50 g fresh coconut (peeled)
250 g raspberries
80 g currants
1 banana
20 g of agave syrup or honey
1 to 2 tablespoons of brown sugar
Preparation:
Rinse the fruit, then seed the currants and remove the stems from the raspberries. Squeeze them through a tomato and fruit strainer, keeping the pulp and juice. Cut the coconut into cubes. Peel and slice the banana.
Mix all the ingredients in the bowl of a blender adjusting the sweetness to taste. Whizz until smooth. Dilute with a little water, if desired.
Serve immediately with ice cubes.
