Tropical Mango, Raspberry and Coconut Smoothie
For the bottom layer:
50g Greek yoghurt (use dairy free if preferred)
30ml coconut milk
30g vanilla flavour whey or rice protein powder (optional) or use sweetener of your choice, to taste
1 tbsp unsweetened coconut flakes
6 ice cubes
For the top layer:
80g fresh or frozen mango
60g frozen raspberries
60ml unsweetened almond milk
juice of 1/2 a lime
2 ice cubes
Place the bottom layer ingredients into a blender and blend until creamy. Add a splash of almond milk if required. It should be a thick but pourable consistency.
Pour into a glass, until filled halfway.
Rinse the blender jug. Place the top layer ingredients into the blender and blend until creamy.
Pour into the glass, filling to the top. Serve.