With a double hit of coconut, fresh mango and strawberries, this refreshing smoothie packs a coconut punch.

Mango Coconut Smoothie

This thick and refreshing smoothie gets its tropical taste from coconut milk, toasted shredded coconut and fresh mango.

Lime juice gives this smoothie a touch of tart citrus flavor, and strawberries are added for an extra layer of sweetness and texture.

When buying fresh strawberries, I try to pick the container of strawberries with leaves that look fresh and green without any dry, brown or wilted spots.

So often I’ll have high hopes for making recipes using strawberries and then I get too busy to make them.

Then I know it’s time to make a smoothie to use up the berries.

In this smoothie, the coconut and mango are a nice complement to the strawberries.

In combination they taste wonderful together.

Here are more recipes with strawberries you may like “Blueberry Pancake Whoopie Pie with Strawberries“, “Sugar Coated Skillet Biscuit Strawberry Shortcake” and “Strawberries and Whipped Cream with a Crunch“.

Let’s check out all the ingredients in this delicious smoothie.

Mango Berry and Toasted Coconut Smoothie ingredients

Shredded coconut, mango, strawberries, plain nonfat Greek yogurt, light coconut milk, ice cubes, honey, fresh lime, and flax seed (optional)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Toasted Coconut:

Preheat the oven to 325 degrees F.

Shredded coconut in sheet pan

Spread the coconut out thinly on a cookie sheet.

Toasted shredded coconut in sheet pan

Bake in the preheated oven, stirring occasionally until it starts to turn brown (about 8 to 10 minutes).

Toasted shredded coconut in sheet pan

As soon as the coconut is done (watch it closely while in the oven), remove from the oven and let cool.

For the Smoothie:

Sliced mango on cutting board with knife

Remove the skin from the mango and cut the flesh off of the seed.

Cut the fruit into large pieces.

Add mango to blender for smoothie

To a blender, add the mango…

Add frozen strawberries to blender for smoothie

Frozen strawberries in blender for smoothie

…strawberries…

Add flax seed to blender for smoothie

…flax seed…

Add honey to blender for smoothie

…yogurt, honey…

Add lime juice to blender for smoothie

…lime juice…

Add toasted coconut to blender for smoothie

…and 1/2 of the toasted coconut.

Add coconut milk to blender for smoothie

Then add coconut milk, and ice cubes…

Blend Mango Berry and Toasted Coconut Smoothie in blender

…and…

Blend Mango Berry and Toasted Coconut Smoothie in blender

…blend on the smoothie setting…

Mango Berry and Toasted Coconut Smoothie in blender

….or the milkshake setting.

For Garnish:

Mango Berry and Toasted Coconut Smoothie in glass

Serve right away while ice cold.

Pour into serving glasses and top with toasted shredded coconut…

Mango Berry and Toasted Coconut Smoothie in glass

…and garnish with lime.

Mango Berry and Toasted Coconut Smoothie in glass

Then enjoy each and every sip.

Mango Coconut Smoothie

Thank you so much for stopping by CCC!

More Smoothie Recipes You May Like:

Kiwi Berry Smoothie

Peach Berry and Cream Smoothie

Veggie Berry Smoothie

Triple Chocolate Mocha and Banana Malted Smoothie

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Toasted Coconut Smoothie

Mango, Strawberry and Toasted Coconut Smoothie

With a double hit of coconut, fresh mango and strawberries, this refreshing smoothie packs a coconut punch.
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Ingredients

For the Toasted Shredded Coconut:

  • 1 cup shredded coconut

For the Smoothie:

  • 1 whole mango skin removed, mango flesh cut off of the seed
  • 15 medium size strawberries
  • 2 tablespoons flax seed optional
  • 1/2 cup Toasted Shredded Coconut
  • 1 cup plain nonfat Greek yogurt
  • 1 cup light coconut milk
  • 1 cup ice cubes
  • 1/4 cup honey
  • 1/2 of a lime juiced

For the Garnish:

  • 1/2 of a lime cut into 2 quarters for garnish
  • 1/2 cup Toasted Shredded Coconut

Equipment

  • Blender

Instructions

For the Toasted Coconut:

  • Preheat the oven to 325 degrees F. 
  • Spread the coconut out thinly on a cookie sheet. Bake in the preheated oven, stirring occasionally until it starts to turn brown (about 8 to 10 minutes).
    Watch closely and remove from the oven right away when the coconut starts to turn brown. Let cool.

For the Smoothie:

  • In a blender, add the flesh of the mango, strawberries, flax seed, yogurt, honey, lime juice, toasted coconut, coconut milk, and the ice cubes.  
    Blend on the smoothie or milkshake setting.
  • Serve right away while the smoothie is ice cold. 
    Pour into serving glasses, top with shredded coconut, and garnish with lime.