Mango Berry & Toasted Coconut Smoothie

Preheat oven to 325ºF. Spread the coconut out thinly on a cookie sheet. Bake in the preheated oven, stirring occasionally until it starts to turn brown (about 8 to 10 minutes). Watch closely and remove immediately. Let cool.

Remove the skin from the mango and cut the fruit into large pieces. In a blender, add the mango, strawberries, flax seed, yogurt, honey, lime juice from half of the lime, about half of the toasted coconut, coconut milk, and ice cubes. Blend on the smoothie or milkshake setting.

Pour into serving glasses, top with remaining shredded coconut, and garnish with remaining lime. Serve immediately.