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Toasted Coconut Smoothie

Mango Berry and Toasted Coconut Smoothie

With a double hit of coconut, fresh mango and strawberries, this refreshing smoothie packs a coconut punch.
Course Breakfast, Dessert
Cuisine American
Keyword smoothie
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 3


For the Toasted Coconut:

  • 1 cup shredded coconut

For the Smoothie:

  • 1 mango skin removed, mango flesh cut off of the seed
  • 15 strawberries medium size
  • 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
  • ¼ cup honey
  • ½ of a lime juiced

For the Garnish:

  • ½ of a lime for garnish
  • 1/2 cup toasted shredded coconut


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 immediately. 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.