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+ servings
A glass of the raspberry coconut cloud smoothie, topped with fresh raspberries and a straw. A second glass sits to the side of it, and a bowl of raspberries rests behind it.
Dairy Free/gluten-free/Refined Sugar Free/Vegan

Raspberry Coconut Cloud Smoothie

5 from 1 vote
Nicole Modic
SERVES 1 Smoothie
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If you loved my take on Marianna Hewitt's famous Erewhon Coconut Cloud Smoothie, then you are going to fall head-over-heels for this recipe! My Raspberry Coconut Cloud Smoothie is a bright, vibrant twist on TikTok's favorite smoothie, but made perfect for the summer time! 


  • 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!


  • 3/4 Cup Frozen Raspberries
  • 1 Frozen Banana
  • 1/3 Cup + 2 Tablespoons Canned Coconut Cream divided
  • 1 Cup Unsweetened Vanilla Almond Milk plus more to thin, if needed
  • 2 Tablespoons Rolled Oats
  • 1/4 Teaspoon Cinnamon
  • 1/8 Teaspoon Nutmeg
  • 1/4 Teaspoon Ground Ginger
  • 1/2 Teaspoon Vanilla Extract


  • Add all of the smoothie ingredients (minus the 2 tablespoons of coconut cream) to a high-speed blender and blend until smooth. You may need to stop the blender and add more almond milk as desired, to thin out the smoothie.
  • Next, grab your glass and add the two tablespoons of coconut cream to the bottom. Use a spoon to spread the coconut cream up the sides of the glass.
  • Pour the smoothie in the glass, and top with additional coconut cream and/or chopped fresh raspberries, if desired.
  • Serve immediately, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!