1 1/2 cups frozen raspberries
1 cup coconut cream
1 can coconut milk
4 teaspoons maple syrup (optional)
1/3 coconut water (a cup, from the can of coconut milk
- Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
- Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
- Serve immediately or store in freezer for up to 2 weeks.