More Recipes You'll Love
Hawaiian vacation smoothie is the next best thing to a plane ticket in winter. Mango, pineapple, coconut milk and raw macadamia nuts blitz into a creamy tropical treat, and the healthy fats keep you nourished for hours. Sunglasses optional but strongly encouraged.
Pro Tips
- Pulse the macadamia nuts alone until they're the consistency of sand before adding anything else — skipping this leaves gritty little nuggets in your smoothie.
- Frozen fruit makes the smoothie thick and frosty with no ice needed; if you use fresh fruit, swap half the water for ice so it still drinks cold.
- Use full-fat canned coconut milk rather than the carton kind — it's the creaminess (and staying power) in this glass, not just the liquid.
- Taste your mango before blending; if it's underripe and tart, the smoothie leans sour, so let the fruit ripen on the counter a few days first.
- This one separates quickly as it sits, so blend it right before serving and give it a stir between pours.
Frequently Asked Questions
Can I make this smoothie ahead of time?
You can blend it a few hours ahead and keep it chilled, but it separates and thins as it sits. Give it a vigorous shake or a quick re-blend before pouring.
Can I substitute the macadamia nuts?
Yes — cashews are the closest swap and blend just as creamy. Just pulse them to sand first the same way, or you'll get a grainy texture.
Is canned coconut milk okay in a smoothie?
Absolutely, and it's what gives this smoothie its milkshake body. Shake the can well before opening, and use full-fat for the best texture.
Does this work as a breakfast?
It does — the fat from the coconut milk and macadamias makes it genuinely sustaining rather than a sugar rush. For a full breakfast, serve it alongside some eggs or leftover bacon.
Recipe Card
Ingredients
Method
- 1. In blender, pulse nuts until they are the consistency of sand.
- 2.
- Add remaining ingredients and purée until smooth.
