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Raspberry and coconut breakfast smoothie

  • 0:05 Prep
  • 4 Servings

Ingredients

  • 1 1/4 cups frozen raspberries
  • 1 cup coconut yoghurt
  • 2 cups milk
  • 2 Weet-Bix, crumbled
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut flakes, toasted

Method

  • 1
    Blend 1 cup raspberries, yoghurt, milk, Weet-Bix and maple syrup in a blender until smooth. Pour into glasses.
  • 2
    Top with remaining thawed raspberries and coconut. Serve.

Source: taste.com.au

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