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