Tropical Chia Smoothie

Ingredients:

2 tbsp. finely shredded unsweetened coconut

2 ripe mangoes, peeled and cut into chunks (about 11 oz)

2/3 c. frozen passion fruit pieces, thawed (we used Pitaya brand)

1 c. cashew milk or milk of choice, plus more for serving

2 tsp. pure maple syrup

1 tsp. pure vanilla extract

1/8 tsp. kosher salt

2 tbsp. chia seeds

Steps to Make It: 

Step 1: Heat oven or toaster oven to 350°F. Spread coconut on small parchment-lined baking sheet. Bake, tossing halfway through,

until golden brown, 3 to 31/2 minutes. Let cool.

Step 2: In blender, puree mangoes, passion fruit, milk, maple syrup, vanilla, and salt until smooth.

Step 3: Place chia seeds in medium bowl and whisk in mango mixture. Refrigerate overnight.

Step 4: Stir coconut into chia-mango mixture, adjusting consistency with more milk if necessary. Divide between glasses.

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