Description
A tropical smoothie with a crunch.
Ingredients
- 1 cup Shredded Coconut, Divided
- 1 whole Mango
- 15 whole Strawberries (Medium Size)
- 2 Tablespoons Flax Seed (optional)
- 1 cup Plain Nonfat Greek Yogurt
- ¼ cups Honey
- 1 Lime, Divided
- 1 cup Light Coconut Milk
- 1 cup Ice Cubes
Preparation
Preheat oven to 325ºF. 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.
Remove the skin from the mango and cut the fruit into large pieces. In a blender, add the mango, strawberries, flax seed, yogurt, honey, lime juice from half of the lime, about half of the toasted coconut, coconut milk, and ice cubes. Blend on the smoothie or milkshake setting.
Pour into serving glasses, top with remaining shredded coconut, and garnish with remaining lime. Serve immediately.
