- 4 cups (16oz/450g ) small chunks of frozen pineapple
- 1 cup (8oz/225g) of low-fat coconut milk (or milk of choice, almond, regular)
- *weight notes at the bottom of recipe
-
Place the coconut milk and frozen chunks of pineapple into a food processor or high-powered blender. (The pineapple has to be frozen.)
-
Turn on the food processor and blend until the consistency becomes creamy.
-
You will have to stop several times and scoop down the pineapple.
-
Keep blending until all of the pineapple chunks are gone and the mix is smooth.
-
Enjoy immediately as it is ‘soft serve’ and should be eaten straight away.
-
If you want to freeze a little you can, just know it does freeze solid once frozen and is no longer soft.
Normally 16oz = 2 cups, not 4. However, the weight of pineapple is very different from what we normally weigh in a cup — like flour — so both measurements are right. The pineapple is chunky and big and doesn't fill a cup the same way flour would.