Tropical Coconut Fruit Trail Mix

Name: Tropical Coconut Fruit Trail Mix
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Unsweetened Coconut Flakes; 3/4 cup Roasted Unsalted Macadamia Nuts; 1/2 cup Raw Pepitas; 1 cup Dried Mango Cut Into Bite-Size Strips; 1 cup Dried Pineapple Cut Into Bite-Size Pieces; 1 cup Unsweetened Banana Chips; 1 Lime; 1/4 teaspoon Flaky Sea Salt

Tropical coconut fruit trail mix with mango, pineapple, banana chips, macadamias, and pepitas

Gloria Morgan

Published: July 28, 2026

Categories: Vegan, Fruits, Appetizers & Snacks

Tags: Tropical, Make-Ahead, Coconut, Dried Fruit, Trail Mix, Travel Snack

Tropical Fruit Trail Mix

A bright, travel-ready trail mix with dried mango, pineapple, banana chips, toasted coconut, buttery macadamias, and a lively touch of lime.

Prep Time:10 minCook Time:7 minTotal Time:17 minServings:8Difficulty:Easy

This fruit-led trail mix brings together several tropical flavors without leaning on the usual raisin-and-peanut formula. Chewy mango and pineapple provide concentrated sweetness, while crisp banana chips keep every handful varied.

A short turn in the oven deepens the flavor of coconut, macadamias, and pepitas. Toast them only until the coconut edges turn golden; the mixture will continue to crisp as it cools.

Fresh lime zest and a small pinch of flaky salt sharpen the naturally sweet dried fruit. Zest the lime directly over the cooled mixture so its fragrant oils land in the bowl rather than on the cutting board.

Once completely cool, divide the mix into small reusable containers for hikes, road trips, or desk snacks. Kept airtight at room temperature, it stays crisp and lively for up to one week.

Nutrition (per serving)

Calories:292 kcal

Protein:5 g

Carbs:32 g

Fat:18 g

Directions

1

Heat the oven to 325°F and line a rimmed baking sheet with parchment paper.
2

Spread the coconut flakes, macadamia nuts, and pepitas across the prepared baking sheet in an even layer.
3

Bake for 4 minutes, then stir so the coconut at the edges moves toward the center.
4

Bake for 2 to 3 minutes more, watching closely, until the coconut is lightly golden and the pepitas smell toasted.
5

Transfer the toasted mixture to a large cool bowl and let it stand for 10 minutes, until completely cool and crisp.
6

Add the dried mango, dried pineapple, and banana chips, breaking apart any pieces of fruit that are stuck together.
7

Finely zest the lime directly over the bowl, sprinkle with the flaky salt, and toss gently until evenly distributed.
8

Serve immediately or seal in an airtight container at room temperature for up to one week.

Ingredients

Unsweetened Coconut Flakes:1 cup
Roasted Unsalted Macadamia Nuts:3/4 cup
Raw Pepitas:1/2 cup
Dried Mango Cut Into Bite-Size Strips:1 cup
Dried Pineapple Cut Into Bite-Size Pieces:1 cup
Unsweetened Banana Chips:1 cup
Lime:1
Flaky Sea Salt:1/4 teaspoon

Tips & Notes

Choose unsweetened fruit and coconut when available so the distinct tropical flavors remain balanced.
Let the toasted ingredients cool fully before adding the fruit; trapped warmth can soften the banana chips.
For portable portions, pack the finished mix into eight 1-cup containers or reusable snack bags.