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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. What a gorgeous smoothie! And what a perfect thing to be drinking while you’re on vacation… or dreaming of a tropical vacation, as the case may be.

    Like you, I’ll sometimes get a headache when I drink a smoothie. (A brain freeze, perhaps?) Yet I drink one every morning… and I’ll definitely have to try this one soon!

  2. Yep, this smoothie is how I’ll be enjoying the rest of my summer! Beautiful, Tieghan!

  3. I’m a little confused about the granola recipe. Why do you up the temperature in the oven to 350 when the granola is done?

  4. This looks awesomely delicious…thanks for sharing! I’m always looking for a new smoothie recipe to try!

  5. That looks sooooo yummy.. Wow.. seriously nice pics. Couldn’t get my eyes off that first picture. I have to definitely try this smoothie.

    I had made similar smoothie of Apple & Strawberry. Do check out here:

  6. Yes, those colors and layers are perfection! And the granola topping for a little crunch – you’ve officially made me a smoothie person!

  7. Gorgeous! Like drinking a sunrise! I am only new to the smoothie train, but I don’t mind one after a long run on a Sunday morning. I can definitely see a big cool glass of this in my near future 🙂
    Enjoy your holiday Tieghan!