top down view of a smoothie, pineapple, and orange flower

I was recently contacted after being listed on’s Readers’ Choice Top 100 Mommy Food Bloggers to be a blog tour stop for a new cookbook, Vegan Family Meals. I was given a complimentary copy of Ann Gentry’s new cookbook and have enjoyed reading every bit of it.

And I’m pleased to tell you that I have a copy for one lucky reader! While my family is not vegan, as a mom I am always striving to offer my family healthy, wholesome, and flavorful meals. This book is filled with beautiful pictures and easy recipes that your family will love. As Ann says in her introduction to the book,

“It’s not necessary to become vegan or vegetarian to enjoy the benefits of eating plant-based meals.”

The first thing I made when I opened my copy was Ann’s Tropical Smoothie. I had frozen papayas and mango chunks in the freezer so I knew it was a perfect choice. I was not disappointed. I am listing the recipe as it is in Vegan Family Meals but I did make one change. My grocery store does not carry coconut water so I substituted Silk PureCoconut milk. I love coconut milk and at only 80 calories per serving, it is a guilt-free treat!

smoothie shown with pineapple chunks and orange tropical flower

Tropical Vegan Smoothie from @KatrinasKitchen

Tropical Vegan Smoothie Recipe

Mango, Papaya, and Pineapple vegan smoothie

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  • 1 11.2 oz container coconut water
  • 1 ripe banana, peeled
  • 1 C frozen pineapple chunks
  • 1 C frozen papaya chunks
  • ½ C frozen mango chunks
  • 3 T soaked almonds


  • Blend all the ingredients in a blender until smooth. Serve immediately.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

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