Coconut, Pineapple and Mango Smoothie

We’ve been on a smoothie kick lately. In fact, I think we’ve concocted a new smoothie every weekend for the past month or more. Of course some are better than others, but all in all none were totally gnarly and each one has had completely different ingredients. And nutrients for that matter. Stay tuned if you’re into smoothies. The Coconut, Pineapple and Mango Smoothie we’re sharing today was probably my favorite one so far!


Trader Joe’s is by far my favorite place to go for smoothie ingredients. In my opinion, nobody has frozen fruit that is as good or inexpensive as Trader Joe’s. And there’s a good variety too. The pineapple in this recipe was from TJ’s and it was sooo good. And frozen fruit makes a perfect consistency for making smoothies.

On a separate note…I am dying to buy a Vitamix. I think I could almost live on juice. Well actually that’s a lie…I would probably be a whole lot skinnier if that were the case. There is this lunch place across the street from my work called Brians. It’s nothing special really, but  I love the fresh juices. You can pick any fruits or veggies that you want and they juice it right there in front of you. It’s amazing. There’s also add-ins like bee pollen, protein powder, etc. but I always pass on those and stick with straight fruit and veggie. Anyways, if anybody owns a Vitamix I’d love if you commented with your opinions. Are they really worth all the $$?


Here’s what you’ll need

Pulse frozen pineapple, yogurt and coconut milk in a food processor until smooth

On a baking sheet, toast cocnut until light golden

Divide the smoothie into cups or bowls and garnish with toasted coconut

Probably my new favorite smoothie!


Coconut, Pineapple and Mango Smoothie

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course beverage


  • 1 cup frozen pineapple tidbits (we like TJ’s)
  • 5-6 oz mango nonfat Greek yogurt
  • 1/4 cup (or so) coconut milk
  • 2 tbsp shredded sweetened coconut


  • Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper or aluminum foil. Spread coconut on baking sheet and bake about 5 minutes, or until lightly golden brown and toasted. Set toasted coconut aside.
  • In a food processor, pulse frozen pineapple tidbits and mango yogurt. Slowly pour in coconut milk and continue to pulse until you reach your preferred consistency.
  • Spoon the smoothie into bowls or cups and sprinkle the tops with toasted coconut. Serve immediately.
Keyword Smoothie