Raspberry Peach Coconut Smoothie

By Ann Fulton

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We sometimes enjoy smoothies for breakfast, although I more frequently make lunch out of them.  For a meal on-the-go, the make-ahead recipes (see drinks and smoothies category) are particularly handy.  My kids, on the other hand, often request a smoothie as an after-school snack.  New flavors are developed based on the fruits they request — choosing from the current stash of frozen and fresh options — and the creativity I hope to impart on them!

This latest concoction is a new favorite here and deemed “website worthy” by my kids for the uniquely appealing flavor combination as well as the pretty color.  I agreed and thought the pink hue was particularly fitting for Valentine’s Day.  Happy Valentine’s Day to you…may your day be filled with love and a little something sweet!

Raspberry Peach Coconut Smoothie
In season, you may certainly use fresh fruit in this recipe. Frozen fruit adds extra thickness to a smoothie, while fresh fruit will tend to be juicier and sweeter.
  • 1 slightly-rounded cup frozen, sliced peaches
  • 1/2 cup frozen raspberries
  • 1/2 cup orange juice (freshly-squeezed is extra delicious)
  • 1/2 cup canned coconut milk (I usually use light; could substitute milk of your choice)
  • 2 teaspoons honey, or to taste (may substitute sweetener of choice)
  • Dash cinnamon (about 1/8 teaspoon)
  • Optional: extra raspberries for garnish
  1. Blend all ingredients until completely smooth.
  2. Pour into two 8-ounce glasses or one 16-ounce cup (Mason jars work well, too), and garnish with a few extra raspberries, if desired.
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  1. Terra

    Oh I need to make this, and I have orange juice (which is rare.) What a fun treat to make for Valentine’s Day! Hope you are well, Hugs, Terra