Coconut Mango Smoothie

Without added sugar, this creamy tropical smoothie is a healthy alternative for breakfast. For added nutrition, add flax oil or wheat germ.


1 cup coconut water
1/2 cup mango puree or juice
1 small banana
3/4 cup Greek-style vanilla yogurt
About 1/2 cup crushed iced
Piece of pineapple, for garnish (optional)


Add coconut water, mango juice, banana, yogurt, and ice to blender. Puree until smooth. Pour into glasses and garnish, as desired.

If you want to extract coconut water from a fresh coconut, here’s how to do it:

Bake coconut in preheated 400 degree F. oven for 15 to 20 minutes. The coconut shell will crack and be much easier to work with. Let cool completely.

With a clean screw driver or metal skewer, pierce hole through soft eye of coconut. Drain coconut water and strain before using. To speed up the process, use a clean drill and drill another hole in the coconut. The extra air hole, will make the coconut water pour out faster.

To crack coconut, break apart with hammer. Dislodge meat from shell with a paring knife.

Yield: 2 servings.