Refreshing Tropical Coconut Smoothie made with Torani Coconut Syrup, frozen mangos, pineapples and more! Let this smoothie transport you to someplace tropical and fabulous!
I can hardly believe the month of April is almost over. Soon, the school year will be over and the summer will be here! Because we went through such a long and cold winter, I really want to go someplace tropical and warm this summer.
I’m keeping my fingers crossed that we get to go somewhere this summer and still keep up with the kids’ schedules and summer camps and seeing family. And in the meantime, I have this easy and refreshing Tropical Coconut Smoothie to keep me company.
If you watch my instagram stories, you know I make a smoothie almost every morning. There’s something about the taste and being able to pack in lots of nutrition, antioxidants, protein, omega 3’s and 6’s and more! I love that I can throw everything into a blender. . and voila! I have a delicious smoothie! If you love the tropical flavors in this smoothie, try my Mango Smoothie Bowl, too!
This delicious breakfast smoothie is flavored with Torani Coconut syrup! Torani has a ton of different flavors like blackberry, butterscotch, caramel and like 50+ more! The coconut syrup in my Tropical Coconut Smoothie helps to really enhance the coconut flavor, which I love! I also added coconut oil and coconut milk! You’ve got to try this!
And, if you subscribe to The Food Network Magazine, or happen to see a copy at the grocery store, pick one up, flip to the back and you’ll see me and this recipe in the May issue!
Tropical Coconut Smoothie
- 2 cups frozen mango chunks
- 2 cups frozen pineapple chunks
- 3 frozen bananas sliced
- ½ cup light coconut milk
- 1 cup water
- 2 cups plain yogurt
- 1 ½ tablespoons coconut oil
- ¼ cup Torani Coconut Syrup
- Garnish with fresh pineapple and coconut flakes
- Combine all of the ingredients in blender and blend until smooth. Pour into glasses and garnish with fresh pineapple slices and coconut flakes if desired. Enjoy!
Disclosure: This is a sponsored post in partnership with The Food Network Magazine and Torani.