Mango, Strawberry and Toasted Coconut Smoothie
With a double hit of coconut, fresh mango and strawberries, this refreshing smoothie packs a coconut punch.
Ingredients
For the Toasted Shredded Coconut:
- 2/3 cup shredded coconut
For the Smoothie:
- 1 cup light coconut milk
- 1/2 of a lime, juiced
- 1/4 cup honey
- 1 cup plain nonfat Greek yogurt
- 1 whole mango skin removed, mango flesh cut off of the seed
- 15 medium size strawberries
- 1/2 cup Toasted Shredded Coconut
- 2 tablespoons flax seed optional
- 1 cup ice cubes
For the Garnish:
- 1/2 of a lime cut into 3 wedges for garnish
- 1/3 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 a preheated oven (at 325 degrees F.), carefully 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 coconut milk, lime juice, honey, yogurt, mango, strawberries, toasted coconut, flax seed (optional), and ice cubes.Blend on the smoothie or milkshake setting until smooth.
- After the smoothie is blended, do a taste test and add more honey if needed.
Serve and Garnish:
- Pour into the serving glasses and serve right away while the smoothie is ice cold. Top with shredded coconut and garnish the rim of the serving glasses with a lime wedge.