Tropical Chia Smoothie
from https://www.prevention.com/

No need to deal with a blender first thing in the morning. Make this morning drink the night before: The fiber-packed chia seeds will absorb the liquid for a thick and satisfying sip.

2 Tbsp. finely shredded unsweetened coconut
2 ripe mangoes, peeled and cut into chunks (about 11 oz)
2/3 cup frozen passion fruit pieces, thawed
1 cup 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

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.

In blender, puree mangoes, passion fruit, milk, maple syrup, vanilla, and salt until smooth.

Place chia seeds in medium bowl and whisk in mango mixture. Refrigerate overnight.

Stir coconut into chia-mango mixture, adjusting consistency with more milk if necessary. Divide between glasses.

Servings 2