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So this is what I am going to be drinking for the next week.

Extra Tropical Swirled Fruit Smoothie |

This and about a million other tropical foods, because that is what you do on a hot summer vacay.

Or at least that is what I am going to do.

Extra Tropical Swirled Fruit Smoothie |

Here’s the thing with smoothies. I love them, but one, they sometimes can give me a headache. I have no idea why this is, but it has always been the case and to be honest I still prefer eating my fruit whole. So I can really only ever drink half a glass before handing it off to my brother Brendan who is the Smoothie King.

Two, smoothies are really not a recipe. Or at least when I make them. See, I just throw whatever fruit I have on hand into the blender and maybe a little milk or a lot of time greek yogurt and call it a day. Sometimes, for my younger brother Red, I will swap the yogurt for ice cream because he loves it that way and he is literally a twig and needs the fat.

Extra Tropical Swirled Fruit Smoothie |

With that said though, I really wanted to make a smoothie full of summer fruits and heavy on the tropical flavors.

Extra Tropical Swirled Fruit Smoothie |

That is where this two layered smoothie comes in!

I went with the two layers because well, they’re pretty, and fun, and because I thought that if I didn’t make two layers and just mixed everything in, then the color might come out a little scary looking. I’m sorry, but scary colored smoothies are just not my thing.

So two layers it was! Also, I have not a clue how I managed to get my bottom layer so pinkish/red. The smoothies pictured were my first batch, but the second batch, using the same recipe, resulted in a much, much lighter pink color. I am really not sure what was going on, but don’t worry, both tasted equally delicious.

Whatever, some weird stuff was definitely going on with these smoothies.

Extra Tropical Swirled Fruit Smoothie |

I also made some super simple coconut granola to go on top. You can skip this, but sometimes I really like a little texture in my smoothie… and hey, it’s another excuse to make and eat granola.

And really, you should not pass that up.

Extra Tropical Swirled Fruit Smoothie |

Tropical Fruit Breakfast Smoothie.

Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 Servings
Calories Per Serving: 2849 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 cup frozen raspberries or strawberries I used a mix
  • 1 medium banana fresh or frozen
  • 1/3 cup raw coconut meat chopped (optional)
  • 1 cup coconut milk
  • 1 cup frozen mango chunks
  • 1 - 1 1/2 cups fresh pineapple juice
  • 1 vanilla bean seeds scraped
  • 1/2 a pineapple cubed (optional)
  • 1 kiwi sliced (optional)
  • 1-2 tablespoons ground flax optional

Simple Coconut Granola (optional)



  • In a blender add the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.
  • Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.
  • If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Sprinkle with flax and granola if using. Use a spoon or straw to drink/eat this!

Simple Coconut Granola (optional)

  • Preheat oven to 325 degrees F. In a large bowl combine the oats, shredded coconut and almonds. Toss well. Melt the coconut oil in the microwave for 30 seconds, stir in the maple syrup. Place the mixture back in the microwave for another 30 seconds. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon and salt. Stir in the vanilla. Pour the warm mixture over the dry oat mixture and stir to fully combine. I normally stir for a good 3 to 5 minutes.
  • Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. The last time you stir the granola, drizzle it with the remaining 2 tablespoons honey. Remove from the oven and let cool five minutes.
  • After 5 minutes spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measuring cup so that you have a flat slab of granola that looks like they could be cut into bars. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.
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Extra Tropical Swirled Fruit Smoothie |

Come on, look at those colors! Happy drinking!

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    1. Hi Ellen,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

  1. 3 stars
    I wanted to love this…it’s so pretty! I followed the recipe exactly minus the vanilla bean seeds (too expensive!) So I used a little vanilla extract instead. The red part wasn’t red at all…more like a light pink so I added food coloring. Also, it was too runny and the yellow just dumped into it instead of sitting on top, so for the second serving, I put it in the freezer to make it more solid so I could take a pretty picture of it. The yellow was very runny, too. And once I started drinking it, I realized the coconut meat was now small chunks. I have a Cuisinart blender and let it run for plenty long enough, so I wouldn’t recommend to others using it in a smoothie…unless they want a chunkie. Lol
    But I gave you an extra star just for your presentation.

    1. Hi! I am sorry these did not turn out well for you! Is there a possibility that you added too much vanilla extract? It has a super strong flavor. Also, I find it helpful to mix the smoothie in between blending it to see if there are anymore chunks! I hope you love other recipes on my blog! xTieghan

  2. You mentioned they sometimes give you a headache. You might have Candida like me. High carb intake, like eating a lot of fruit will feed yeast and cause symtoms which can include headache, nausea, and cramping. I’m taking things to control yeast so I can eat higher carbed foods on occasion but still have to be avoid for the most part to keep the bugs under control and symtoms at bay. Thought I’d throw that out there. Thank u for the recipe lookung forward to trying!

    1. HI! Yes, canned coconut milk works great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  3. I know this is an old post, but greek yogurt can trigger migraines for a lot of people. I know a lot of friends who have had this problem and had to stop eating it. It very well could be the ingredient in your smoothies giving you a headache.

    1. Bananas, raspberries, pineapple and other citrus are known migraine triggers, as well as dairy (yogurt). You may be getting headaches from smoothies due to one or a combination.

  4. I do have smoothie for breakfast everyday, with everything thrown in, such as mixed fruits and some raw greens, such as carrot, yoghurt, and I am not too concerned about the color of the smoothie. The end results were fantastic.

  5. I think I did something wrong! I followed the instructions exactly and my bottom layer was perfectly pink but the top layer (1c frozen mango+1c pineapple juice) didn’t sit on top. It was super liquidy and just mixed right in. Also, all I taste is banana which I’m not fond of. Should I half the banana next time? Or 1/4 it? Also, any suggestions on how to get it to layer and be pretty?

    1. HI! Sorry for the trouble. So I would do 1/4 of the banana and then start with with 1/4 cup pineapple juice and go up from there. That should help with the banana flavor and the thickness as well. Let me know if you have any other questions. THANKS!

  6. Wow this looks incredible!! Coming into spring and summer here in Australia so I’ll be sure to try this out! Thanks for the recipe 🙂

  7. raspberries, as well as other berries should never be put in blenders because the seeds contain arsenic, which is released at an unsafe level when puréed. You may have noticed the bitter flavor that the berries impart, especially if you don’t like to add extra sugar in your smoothies. Berries are best eaten raw.

  8. This looks incredibly delicious…but raspberries don’t grow below zone 9, so I wouldn’t describe them as tropical. I wish they were since they are my daughters favorite and cost $5 for a half cup here in florida