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Tropical Smoothie Recipe

We're celebrating Oster's 75th Blending Anniversary with a Tropical Smoothie Recipe worthy of any special occasion. Filled with all your favorite tropical flavors - pineapple, mango, and coconut - this easy-to-throw-together smoothie turned dessert is irresistibly sweet, brimming with beach vibes and here to party. We top each ultra smooth, cold smoothie with toasted coconut and crushed shortbread cookies for the perfect play on texture. Don't miss this one! 

Course Dessert
Cuisine American
Keyword smoothie, tropical smoothie, coconut smoothie, dessert smoothie
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 smoothies
Author Nicole


  • 1/2 cup sweetened coconut
  • 1 cup frozen pineapple
  • 1 cup frozen mango
  • 1/3 cup low fat coconut Greek yogurt
  • 1/2-1 tbsp light brown sugar
  • 1/2 cup coconut milk (or more as needed)
  • 4 shortbread cookies, crushed


  1. Before you begin, place milkshake cups in the freezer while you make the smoothies.

  2. Preheat oven to 325 degrees. 

  3. Spread coconut on a small baking sheet. Toast until golden brown, about 3-5 minutes. Set aside. 

  4. Add frozen pineapple and mango to the bottom of the blender. Spoon yogurt and brown sugar on top. Pour in coconut milk. Pulse to start blending the smoothie. Switch to liquify and blend until smooth. If needed, add a little bit more coconut milk a splash at a time to reach desired consistency. 

  5. Pour into cups. Sprinkle with toasted coconut and crushed shortbread cookies.