Pink Dragon Recipe

Prepare fruit

If using fresh dragon fruit, cut in half and scoop out flesh; discard skin. Peel and cube the mango and pineapple. If using banana for extra creaminess, peel and slice. Measure fruit so you have approximately 1 cup pitaya, 1/2 cup mango, 1/2 cup pineapple.

Chill liquids

Chill the coconut water and keep the coconut cream cold until ready to use so the mixture stays bright and creamy.

Combine in blender

Add the pitaya, mango, pineapple, and optional banana to a blender. Pour in the 3 tablespoons coconut cream and 120 ml chilled coconut water. Add 1 teaspoon honey or agave and 1 teaspoon fresh lime juice if using. Add the ice cubes.

Pulse then blend

Start with short pulses to break up large fruit pieces and ice (10–15 seconds), then blend on high for 20–30 seconds until smooth and evenly colored. If the blend is too thick, add additional coconut water 1–2 tablespoons at a time until desired consistency is reached. If too thin, add a few more ice cubes or a small extra piece of frozen mango.

Taste the smoothie and adjust sweetness or acidity as needed: add up to 1 teaspoon more honey/agave for sweetness or another 1/2 teaspoon lime juice to brighten. Blend briefly (5–8 seconds) after adjustments to incorporate.

Pour the Pink Dragon into a chilled glass. Garnish with the toasted coconut flakes sprinkled on top and a mango slice or dragon fruit wedge on the rim. Serve immediately with a straw.