Method

1. Preparation

   Set aside 12 raspberries.

2. Coconut flakes

   Cook coconut flakes over medium heat, stirring frequently for 4-5 minutes or until golden brown. Set aside coconut flakes to cool while preparing the rest of the ingredients.

3. Smoothie

   Place coconut milk in a blender and add remaining raspberries. Blend on high speed until mixture swirls easily inside the blender. Add frozen banana, then blend on high speed until mixture swirls easily. Slowly add mango chunks and blend on high speed.

4. Decorating

   Pour smoothie into a medium-sized cereal bowl. Garnish with kiwi, mango, toasted coconut, and reserved raspberries. Then serve immediately.