Coconut Smoothie

Coconut Banana Mango Smoothie

By: Laura Sorkin

Prep Time: 5 minutes

Cook Time: 2 minutes

Servings: 1 drink

When we trialed smoothies at work, we were surprised to see this one be the most popular. It’s not that we doubted the combination, it was just up against some crowd-pleasers like Strawberry-Banana. Though pure maple works for most smoothies, we found that our Pineapple Upside Down Infused Maple puts this one over the top. The toasted coconut is a nice addition with some crunch. 

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Ingredients

  • 2 – 3 Tbsp shredded coconut

  • 1 can coconut milk

  • 1 cup frozen, diced mango

  • 1 banana, peeled and diced

  • Ice (optional)

Instructions

  • 1 Put the shredded coconut in a pan (no oil) and place it over a medium flame on the stove. Toast for a few minutes until it has just started to brown then remove and let cool.
  • 2 Put the coconut milk, mango, and banana in a blender and puree until smooth. Add a tablespoon or two of Pineapple Upside Down maple, blend and then taste. Adjust to your liking.
  • 3 Pour smoothie into a tall glass with or without ice and sprinkle some of the toasted coconut on top.