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

Directions

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.
2. In blender, puree mangoes, passion fruit, milk, maple syrup, vanilla, and salt until smooth.
3. Place chia seeds in medium bowl and whisk in mango mixture. Refrigerate overnight.
4. Stir coconut into chia-mango mixture, adjusting consistency with more milk if necessary. Divide between glasses.