Ingredients
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1 1/4 cups frozen raspberries
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1 cup coconut yoghurt
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2 cups milk
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2 Weet-Bix, crumbled
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2 tablespoons maple syrup
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2 tablespoons coconut flakes, toasted
Method
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1Blend 1 cup raspberries, yoghurt, milk, Weet-Bix and maple syrup in a blender until smooth. Pour into glasses.
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2Top with remaining thawed raspberries and coconut. Serve.
Source: taste.com.au
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