Nutrition Facts for Cucumber coconut milk raw vegan
Blog Research API Download App

Cucumber Coconut Milk Raw Vegan

Image of Cucumber Coconut Milk Raw Vegan
Nutriscore Rating: 62/100

Refresh your palate with this creamy, vibrant Cucumber Coconut Milk Raw Vegan drink—an easy, no-cook recipe that’s as nourishing as it is hydrating. Featuring crisp cucumber, silky coconut milk, and a zesty splash of fresh lime juice, this recipe is perfect for a light snack, appetizer, or detox-friendly beverage. The addition of fresh mint leaves infuses a cooling herbal note, while Himalayan pink salt and a touch of black pepper balance the flavors beautifully. Ready in just 10 minutes, this raw vegan creation is blended to perfection with crushed ice, offering a subtly creamy texture and invigorating chill. Garnish with a drizzle of olive oil and mint for an elegant finish, and sip your way to pure, plant-based refreshment.

✨ Physician-Dispensed Skincare

Glow From the Inside Out

Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.

Authorized Retailer
15% Off Obagi Products
Free Shipping Over $49
Shop Skincare →

Trusted by dermatologists, loved by your skin

Healthy Glow Skincare Products

Recipe Information

⏱️
Prep Time
10 min
🔥
Cook Time
N/A
🕐
Total Time
10 min
👥
Servings
2 servings
📊
Difficulty
Medium

🥘 Ingredients

8 items
  • 2 medium-sized Cucumber
  • 1 cup Coconut milk (unsweetened)
  • 2 tablespoons Fresh lime juice
  • 10 leaves Fresh mint leaves
  • 0.25 teaspoons Himalayan pink salt
  • 0.25 teaspoons Black pepper (freshly ground)
  • 1 teaspoon Extra virgin olive oil (optional)
  • 1 cup Crushed ice
💡
Pro Tip: Read through all ingredients before starting to cook!

📝 Instructions

9 steps
1

Wash and peel the cucumbers, leaving a few strips of the peel intact for added color and texture.

2

Slice the cucumbers lengthwise and scoop out the seeds with a spoon. Chop the cucumber into chunks for blending.

3

In a blender, combine the chopped cucumber, coconut milk, fresh lime juice, mint leaves, Himalayan pink salt, and black pepper.

4

Blend on high until the mixture is smooth and creamy. If the consistency is too thick, you can add a splash more coconut milk or water to thin it out.

5

Add the crushed ice to the blender and pulse a few times to incorporate it into the mixture.

6

Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to your preference.

7

Pour the cucumber coconut milk mixture into serving bowls or glasses.

8

For garnish, drizzle with a small amount of extra virgin olive oil (optional) and top with a sprig of fresh mint or a cucumber slice.

9

Serve immediately and enjoy the refreshing, raw vegan goodness!

Cooking Tip: Take your time with each step for the best results!
334
cal
4.1g
protein
16.1g
carbs
31.3g
fat

Nutrition Facts

1 serving (459.9g)
Calories
334
% Daily Value*
Total Fat 31.3 g 40%
Saturated Fat 25.8 g 129%
Polyunsaturated Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 253 mg 11%
Total Carbohydrate 16.1 g 6%
Dietary Fiber 3.7 g 13%
Total Sugars 7.4 g
Protein 4.1 g 8%
Vitamin D 0.0 mcg 0%
Calcium 69 mg 5%
Iron 4.6 mg 26%
Potassium 640 mg 14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

17.9%%
4.4%%
77.7%%
Fat: 564 cal (77.7%%)
Protein: 32 cal (4.4%%)
Carbs: 129 cal (17.9%%)