Coconut Mango Strawberry Smoothies
Prep time
Cook time
Total time
Thank you to Nancy for sharing the dairy-free version of her sweet-tart creamy smoothies with us.
Serves: 3 servings
  • 1 cup unsweetened shredded coconut
  • 1 lime
  • 1 mango, pitted and cut into chunks
  • 15 medium strawberries
  • 1 cup plain dairy-free yogurt alternative (preferably coconut based!)
  • 1 cup light coconut milk
  • 1 cup ice cubes
  • ¼ cup honey or agave nectar (for vegan), or to taste
  • 2 tablespoons ground flaxseed (optional)
  1. Preheat your oven to 325ºF.
  2. Spread the coconut out on a baking sheet. Bake, stirring occasionally, just until it starts to turn brown, 8 to 10 minutes.
  3. Cut the lime in half and juice half of it into your blender. Add the mango, strawberries, yogurt alternative, coconut milk, ice cubes, honey, flaxseed (if using), and half of the toasted coconut. Blend until smooth and creamy.
  4. Pour the smoothie into 3 glasses and top each with the remaining toasted coconut. Cut the remaining half a lime into 3 wedges and garnish each glass with a lime wedge for squeezing.
Recipe by Go Dairy Free at