To toast the coconut garnish: Preheat the oven to 325°F and line a baking sheet with parchment paper. Spread the desired amount of coconut out into an even layer and toast in the oven for 6-8 minutes, stirring 3–4 times until golden brown. Cool completely. Toasted coconut will keep for up to 1 month at room temperature in an airtight container.
To create a Tajin rim: Before pouring the blended smoothie into the glasses, spread a small amount of Tajin out onto a plate. Rub a wedge of lime around the rim of each glass to wet it. Place the damped rim of the glass into the Tajin and twist to adhere to the glass. Pour the smoothies into the glasses and serve immediately topped with toasted coconut if desired.
To create a Tajin honey drizzle: Mix the Tajin and honey in a small bowl. Before pouring the blended smoothie into the glasses, uses the spoon to drizzle the Tajin honey into each glass. Pour the smoothies into the glasses and serve immediately topped with toasted coconut if desired.
Note: If you would like to use fresh pineapple and mango instead of frozen you will also need to add 1 cup of ice to the ingredient list for the smoothie.
Recipe from realcalifornia.com
Recipe/Photo credit: Meg Van der Kruik/CA Grown