1/3 c. dried (unsweetened) coconut
1 c. almond milk
2 handfuls baby spinach (about ½ a blenderful)
1 c. frozen mango
1 c. frozen pineapple
2/3 c. water
1 T. maple syrup (opt.)
Place dried coconut and almond milk in a (microwave-proof) glass. Nuke for 1 minute. Let steep for at least 10 minutes to soften coconut.
Put spinach in the blender first, then add all the remaining ingredients. Puree on high until smooth. Serve.