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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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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


  • Blender


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.