Description
Take a vacation in your own home with this tropical mango raspberry smoothie bowl loaded with the colors and flavors of a faraway beach that’s calling your name!
Smoothie
- 1 Package (6 ounces) Driscoll’s Raspberries
- 2 Tablespoons Coconut Flakes
- 1/3 Cup Coconut Milk
- 1/2 frozen banana
- 1 Cup frozen mango chunks
Toppings
- 1 kiwi, thinly sliced
- 1/2 fresh mango, thinly sliced
- 1/4 Cup cup toasted coconut flakes
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PLACE coconut milk in a blender.
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COOK flakes over medium heat, stirring frequently, for 4-5 minutes or until golden brown.
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SET ASIDE coconut flakes to cool WHILE preparing the rest of the ingredients.
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SET ASIDE 12 raspberries.
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PLACE coconut milk in a blender.
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ADD remaining raspberries.
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BLEND on high speed until mixture swirls easily inside blender.
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BLEND on high speed until mixture swirls easily inside blender.
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ADD frozen banana.
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BLEND on high speed until mixture swirls easily inside blender.
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ADD mango chunks.
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BLEND on high speed until mixture swirls easily inside blender.
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POUR smoothie into a medium-sized cereal bowl.
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GARNISH with kiwi, mango, toasted coconut, and reserved raspberries.
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SERVE immediately.