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Drink recipe · from the recipe book

Mango Pineapple Coconut Kefir Smoothie

A tangy, lightly fizzy-tasting kefir smoothie with tropical mango and pineapple, toasty coconut and a hint of cardamom, blended thick and frosty.

Mango Pineapple Coconut Kefir Smoothie

Ingredients

  • 1 cup (240 ml)240 gSoy milk, originalcold
  • ¾ cup (180 ml)200 gPlain kefir, low-fatcold
  • ½ whole180 gMangocubed and frozen
  • 1 cup chunks150 gPineapplecut into chunks
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1 tbsp20 gAlmond butter, no salt added
  • 1½ tbsp10 gSweetened shredded coconutdivided
  • 1½ tsp10 gHoney
  • ¼ tsp0.5 gGround cardamom
  • 2 tsp10 gLime juice

Steps

  1. Set out two glasses and fill them with ice if you like.
  2. Pour the soy milk and kefir into the blender first so the blades spin freely.
  3. Add the Greek yogurt, almond butter, honey, cardamom, lime juice and half of the shredded coconut.
  4. Add the pineapple, then the frozen mango on top.
  5. Blend on high for 45 to 60 seconds until thick and completely smooth, scraping down the sides once if needed.
  6. Pour into the glasses and sprinkle the remaining half of the shredded coconut over the top. Serve cold right away.

Contains: Milk, Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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