Toast the bread until browned and completely crispy (no soft center) but not burnt, about 5-6 minutes depending on your toaster.

Set aside to cool.

In a blender, place the strawberries, pineapple, mint, lime juice, coconut oil, and agave. Blend until no chunks remain.

Carefully add the milk and then allow the blender to run until it is fully integrated.

Crumble the bread into “dust” and pour it into the smoothie. Blend to combine.

Pour into glasses and top with whipped cream and mint springs.