Directions

  1. Toast cashews and coconut in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. Purée kiwi, banana, mango, pineapple, milk and ice cream in a blender on high until smooth; serve garnished with whipped topping, cherries, sprinkles and cashew mixture. Makes about 4½ cups.

Tips & Tricks

Chef Tip

Peel and freeze ripe bananas to have on hand for using in this recipe as well as other smoothies and baking.