This Tropical Smoothie recipe is a refreshing blend of mango, banana, pineapple, orange and creamy coconut milk. Thanks to its creamy texture and tropical flavour, it is sure to become your favourite smoothie recipe!
- Tropical Smoothie Ingredients
- How to make homemade Tropical Smoothie
- Pro Tips
- Serving Suggestion
- Storage
- Other drinks recipes
This delicious tropical smoothie will transport you to a tropical vacation! And with good reason, its packed with delicious tropical fruits and tastes like sunshine!
A friend of mine recently visited the States and she became hooked on the smoothies at the Tropical Smoothie Café! She’d send me daily colourful pictures of the different smoothies she was trying! I wanted to make something similar, so bought a handful of tropical/exotic ingredients from my local supermarket!
The end results were amazing! The smoothie has a gorgeous deep golden hue. I’ve been making this smoothie all summer using different combinations of tropical fruit but the recipe below has to be my favourite from the lot!
Are you ready to visit tropical paradise?!
Tropical Smoothie Ingredients
Mango – fresh mango is best but you can also use frozen mango or mango pulp (canned or homemade made from ripe mangos).
Pineapple – If using fresh, ensure it is a ripe pineapple before use
Banana – use ripe bananas or frozen banana
Coconut milk – Alternatively, use coconut water or coconut yogurt
If using coconut water, add greek yogurt or vegan alternative to thicken for the best texture.
Orange juice – other fruit juices such as apple juice or tropical juice work well too.
Frozen fruits work just as well as fresh fruit for all the ingredients above – perfect for a quick breakfast on a hot day
Experiment with different fruits and make this refreshing smoothie your own.
Optional
Add in chia seeds.
Maple syrup for added sweetness.
How to make homemade Tropical Smoothie
In a high-speed blender (I used the Ninja blender), add the mango chunks, pineapple chunks or pineapple juice, banana and coconut milk. Pour in fruit juice of choice.
Blend on high speed until smooth and creamy. If it is too thick, add in a little more juice.
Serve in glasses. You can top the smoothie with more fruit and mint leaves if you wish.
Pro Tips
- You can customise this recipe to suit your taste buds and what you have to hand
- Other fruits such as passionfruit, kiwi, papaya, guava are great additions to this tropical smoothie
- For a thicker smoothie, add more banana or other soft ingredients
- To get a thinner smoothie, add more liquid such as juice or coconut milk
Serving Suggestion
This delicious smoothie is best served immediately after blending.
Top with ice cubes and cute cocktail umbrellas for a great way to serve this great recipe for beach vacation island vibes on a hot summer day.
It’s great for breakfast or as a chilled snack any time of the day.
Storage
Store leftovers in an airtight container and keep in the fridge for up to 2 days.
You can also freeze tropical smoothie in popsicle moulds and serve to kids as a healthier alternative to ice cream!
Other drinks recipes
Tropical Lassi (Mango, Passionfruit and Coconut Lassi)
Starbucks Pistachio Latte (Copycat)
Watermelon Mocktail
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tropical Smoothie
Equipment
- 1 HIGH-SPEED BLENDER
Ingredients
- 1 cup mango chunks, fresh or frozen
- 1 cup pineapple chunks, fresh or frozen
- 1 cup banana fresh or frozen
- ⅓ cup coconut milk
- ¾ cup fruit juice orange juice or tropical juice works well
Instructions
- In a high-speed blender (I used the Ninja blender), add the 1 cup mango chunks, 1 cup pineapple chunks or pineapple juice, 1 cup banana and 1/3 cup coconut milk . Pour in 3/4 cup fruit juice of choice.
- Blend on high speed until smooth and creamy. If it is too thick, add in a little more juice.
- Serve in glasses. You can top the smoothie with more fruit and mint leaves if you wish.
Video
Notes
You can customise this recipe to suit your taste buds and what you have to hand
Other fruits such as passionfruit, kiwi are great additions to this tropical smoothie
For a thicker smoothie, add more banana or other soft ingredients. You can serve this as a smoothie bowl with more chopped tropical fruit.
To get a thinner smoothie, add more liquid such as juice or coconut milk. Or use coconut water instead of coconut milk.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tropical Smoothie
Equipment
- 1 HIGH-SPEED BLENDER
Ingredients
- 1 cup mango chunks, fresh or frozen
- 1 cup pineapple chunks, fresh or frozen
- 1 cup banana fresh or frozen
- ⅓ cup coconut milk
- ¾ cup fruit juice orange juice or tropical juice works well
Instructions
- In a high-speed blender (I used the Ninja blender), add the 1 cup mango chunks, 1 cup pineapple chunks or pineapple juice, 1 cup banana and 1/3 cup coconut milk . Pour in 3/4 cup fruit juice of choice.
- Blend on high speed until smooth and creamy. If it is too thick, add in a little more juice.
- Serve in glasses. You can top the smoothie with more fruit and mint leaves if you wish.
Video
Notes
You can customise this recipe to suit your taste buds and what you have to hand
Other fruits such as passionfruit, kiwi are great additions to this tropical smoothie
For a thicker smoothie, add more banana or other soft ingredients. You can serve this as a smoothie bowl with more chopped tropical fruit.
To get a thinner smoothie, add more liquid such as juice or coconut milk. Or use coconut water instead of coconut milk.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make homemade coconut syrup with just 2 simple ingredients – coconut milk and sugar! Perfect addition to drinks or drizzling over pancakes. It’s naturally vegan and can even be used as a dairy-free condensed milk!
- Coconut Syrup Ingredients
- How to make Coconut Syrup – step by step instructions
- Pro Tips
- How to use coconut syrup
- Storage
This easy coconut syrup recipe is similar to the syrup served over waffles and pancakes in Hawaii and the recipe couldn’t get any simpler!
Simply heat coconut milk and sugar until thickened for a simple syrup with tropical flair. It comes together in around 10 minutes if making a small batch.
All ingredients are available at your local grocery store.
Use this delicious syrup in your favourite recipes for a burst of tropical flavor in all sorts of different ways. I love it over these 3 ingredient vegan waffles but also this Air Fryer Grilled Pineapple . It is also great in coconut milk coffee .
Coconut Syrup Ingredients
Coconut Milk – I like to use full fat coconut milk for rich coconut flavor.
I recommend using a good coconut milk brand for extra flavor. Don’t worry if the contents have separated into coconut cream and coconut water – as the mixture heats, it will dissolve.
Pure cane sugar – I have used white sugar to keep the syrup creamy white but you could also use coconut sugar or brown sugar.
Optional:
A drop of vanilla extract is a great way to add warm flavors.
How to make Coconut Syrup – step by step instructions
In a medium saucepan, whisk coconut milk and sugar then heat on medium heat. As it comes to a gentle boil, lower the heat and continue to cook until just thick and syrup-y.
It is important to continually stir to prevent the mixture burning and sticking to the pan
Remove from the heat when it thickens to your desired consistency but note that it thickens further as it cools. You’re aiming for a maple syrup consistency so it isn’t too thick.
For a thicker syrup similar to condensed milk, cook the mixture for longer.
Pour in a mason jar ready for use.
Pro Tips
Stick to a good brand of coconut milk and ensure it is well in date.
Note that this recipe requires tinned coconut milk which is thicker than the dairy free coconut milk that comes in bottles or cartons.
Do not substitute coconut extract in this recipe.
To speed up the process, you could add a quarter teaspoon of cornstarch to 1 tin of coconut milk to thicken it quicker without needing to heat for too long.
To make vegan condensed milk, cook the mixture until it thickens further.
How to use coconut syrup
Add it to a cold drink such as a cold brew for amazing taste or to warm coconut lattes. It is also great in cocktails or mocktails.
Top on air fryer french toast sticks or your favorite pancakes with fresh fruit for next level fun flavor! I love it on these Mango and Coconut Pancakes !
It is also brilliant with these Buckwheat Banana Pancakes – just add some chopped macadamia nuts and almonds.
Drizzle it over vegan ice cream or sorbet with extra toasted coconut flakes
Use it in replacement of sweet condensed milk to make so many Indian sweets! Use in these coconut ladoo to make them vegan!
Storage
Store leftover syrup in an airtight container and keep in the refrigerator for up to 1 week.
As it is a homemade syrup, it may not last as long as store bought versions which often contain preservatives.
It becomes thick once refrigerated, so leave it out at room temperature before using or heat gently.
Do not freeze coconut syrup as it looses texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Coconut Syrup
Equipment
- 1 Saucepan
- 1 Spatula
Ingredients
- 400 millilitres coconut milk full fat, tinned
- 3 tablespoon sugar
Instructions
- In a medium saucepan, whisk coconut milk and sugar then heat on medium heat.
- As it comes to a gentle boil, lower the heat and continue to cook until just thick and syrup-y.
- Remove from the heat when it thickens to your desired consistency but note that it thickens further as it cools. You’re aiming for a maple syrup consistency so it isn’t too thick.
- For a thicker syrup similar to condensed milk, cook the mixture for longer.
- Pour in a mason jar ready for use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
