Made with creamy coconut milk, this tropical fruit smoothie is satisfying and sweet. See the health benefits and steps for making it at home.
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Recipe Highlights
- Naturally sweet and refreshing, a tropical fruit smoothie takes just 5 minutes to make.
- This tropical fruit smoothie is made by blending coconut milk, date syrup, mango, and frozen pineapple together.
- Coconut milk gives the drink a creamy and tropical taste. It also contains healthy fats, which fight inflammation in the body.
- Get the step-by-step tutorial, plus tips for making the best tropical fruit smoothie.
RELATED: Tropical Smoothie Bowl
Tropical Smoothie Health Benefits
Increases Fullness
This tropical smoothie will help reduce hunger in between meals.
It’s all thanks to the fiber in mango and pineapple. Fiber is digested slowly, so it stays in your body for longer.
As a result, you will feel full and satisfied.
Coconut milk also has healthy fats that increase satiety.
Supports Digestion
Fiber is one of the most important nutrients for healthy bowel movements. But most people don’t get enough.
You can increase your fiber intake by drinking this smoothie.
Pineapple also contains an enzyme called bromelain, which supports protein digestion.
Lowers Oxidative Stress
Both mango and pineapple are high in antioxidants.
Antioxidants reduce the risk of chronic disease. They work by fighting oxidative stress and inflammation.
Enhances Immune Function
Mango is an excellent source of vitamin C, a essential nutrient for immunity.
Vitamin C helps your body fight infections. It’s also involved in healing wounds, which is important for keeping bad germs out of the body.
RELATED: Mango Smoothie
Ingredient Notes
- Coconut milk
Coconut milk from the carton gives this drink a creamy and thick texture. Avoid using canned coconut milk, which is too thick, or coconut water, which is too thin. - Date syrup
As a natural sweetener, date syrup is great for adding depth of flavor to smoothies. The syrup contains some antioxidants as well. - Mango
Mango is a delicious tropical fruit and it’s high in vitamin C, antioxidants, and fiber. - Frozen pineapple
Avoid using fresh pineapple, unless you’re also using frozen mango. Frozen pineapple will chill the smoothie without the need for ice.
Coconut Milk and Coconut Water
Coconut milk is not the same as coconut water.
Compared to coconut water, coconut milk is opaque and white. It’s made from the meat of coconut.
On the other hand, coconut milk is the clear liquid inside of a whole coconut. It has a similar consistency to regular water.
At the grocery store, coconut milk is usually sold in the refrigerator with other non-dairy milks. Coconut water is typically in the juice aisle.
Step-by-Step Instructions
For full ingredients and instructions, scroll down to the recipe.
- Pour coconut milk into the blender.
Add the liquids first to reduce air pockets. - Add date syrup.
- Add mango.
- Add frozen pineapple.
- Blend until smooth.
Start on a low speed, then increase to high. - Pour smoothie into a cup. Serve immediately.
Photo Credit: amazon.com
Optional Add-Ins
Seeds
Make your tropical smoothie even healthier by adding flax seeds, hemp seeds, or chia seeds.
Seeds are high in anti-inflammatory fats and antioxidants. They also help thicken smoothies.
Use 1 tablespoon to start. Seeds have a nutty flavor, which can overpower the smoothie if you use too much.
Leafy greens
Add 1 cup of spinach or kale to your smoothie. Both ingredients are rich in antioxidants, vitamins, and fiber.
Baby spinach or kale are the easiest choices. Simply wash and add them to the blender.
With kale, be sure to remove the hard stems first.
Protein powders
There are different types of powders that you can add to smoothies.
Collagen powder is a good option for supporting skin and joint health. Most collagen powders are unflavored.
Protein powder will help maintain muscle growth and recovery. This is extra important if you’re physically active.
For this smoothie, use vanilla or unflavored protein powder.
Blender Tips
Chop fruits into chunks.
As a rule thumb, chop fresh fruit into pieces before adding it to the blender. The chunks should be no bigger in size as a quarter of an apple.
It’s also important to chop fruits if you’re freezing them for smoothies. This will make it easier for your blender to puree the fruits.
If your blender isn’t very powerful, cut fruits into even smaller chunks.
Load ingredients properly for the best blend.
To avoid air pockets, load the liquid ingredients first. This includes liquid add-ins like date syrup.
After the liquids, load add-ins like seeds and powders. Follow with leafy greens and fresh fruit, then finish with heavy ingredients like ice and frozen fruit.
When you turn on the blender after adding in all the ingredients, the liquids will create a vortex and pull ingredients toward the blades.
Don’t blend on low for too long.
Blending on low for a long time can overheat your blender’s motor.
Instead, blend on low speed for 10 seconds then increase to high.
Push down ingredients with a tamper.
Most blenders come with a tamper. This is a tool that lets you move ingredients around as the blades move.
When making a smoothie, this is helpful for reducing air pockets. It will also ensure a smooth blend.
Use a blade scraper.
For an easy way to reduce food waste, use a blade scraper to get rid of leftover smoothie.
A blade scraper lets you reach under the blades and get every last bit.
Expert Tips
- You can also use fresh pineapple and frozen mango. The flavor profile of the smoothie will be the same.
- When using fresh mango, pick one that has red-yellow skin. Avoid green mangoes, which are unripe and too sour.
- If the smoothie is too thick for your liking, add a splash of coconut milk. Blend for another 10 seconds until fully combined.
- Instead of date syrup, you can also use a pitted Medjool date. If your blender is not very powerful, chop the date first.
- Store leftover smoothie in airtight container, like a mason jar. Drink the smoothie within 1-2 days. If stored for longer, the texture and flavor won’t be as good.
Questions You May Have
This tropical smoothie recipe is made of coconut milk, date syrup, fresh mango, and frozen pineapple. The combination creates a naturally sweet tropical flavor.
You can use a few ice cubes in addition to frozen fruit. Take care to avoid using too much, which can dilute the flavor of your drink.
If you don’t like coconut milk or are allergic to coconut, you can use other types of milk. This includes dairy milk or plant-based options, like soy milk, oat milk, or hemp milk.
This tropical smoothie is good for you. It’s a great source of antioxidants, fiber, vitamins, and minerals.
Related
- Coconut Milk Smoothie
- Pineapple Smoothie
- Pina Colada Smoothie
- Pineapple Ginger Smoothie
- Mango Yogurt Smoothie
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Tropical Smoothie
INGREDIENTS
- 1 cup coconut milk
- 1 tablespoon date syrup
- ½ cup mango
- 1 cup frozen pineapple
INSTRUCTIONS
- Put coconut milk, date syrup, mango, and frozen pineapple into a blender. Secure lid.Place ingredients into the blender in the order listed.
- Blend until smooth.Start the blender on LOW speed for 10 seconds. Increase speed to HIGH for a full minute.
- Pour smoothie into a cup. Serve immediately.
EQUIPMENT
NOTES
- Coconut milk from the carton gives this drink a creamy and thick texture. Avoid using canned coconut milk, which is too thick, or coconut water, which is too thin.
- You can also use fresh pineapple and frozen mango. The flavor profile of the smoothie will be the same.
- When using fresh mango, pick one that has red-yellow skin. Avoid green mangoes, which are unripe and too sour.
- If the smoothie is too thick for your liking, add a splash of coconut milk. Blend for another 10 seconds until fully combined.
- Instead of date syrup, you can also use a Medjool date. If your blender is not very powerful, chop the date first.
- Store leftover smoothie in airtight container, like a mason jar. Drink the smoothie within 1-2 days. If stored for longer, the texture and flavor won’t be as good.