Tropical Fruit Smoothie...mmm

1. 1

   Chill can of coconut milk in the fridge.

2. 2

   Open can of pineapple and place two to three chunks of pineapple into each square of ice cube tray, pour remaining juice into tray over the chunks.

3. 3

   Freeze until solid.

4. 4

   Peel mango and chop into pineapple chunk sized cubes and freeze in a ziplock bag or plastic freezer container.

5. 5

   Once fruits are frozen, pulse in food processor or blender until you have small, fine bits.

6. 6

   I use six pineapple cubes and 1/4 of the mango per serving.

7. 7

   Add coconut milk until desired consistency and add brown sugar.

8. 8

   Leave leftover fruits in freezer for next time and leave coconut milk in a sealed jar in the fridge for future use.

9. 9

   I have also added one frozen banana to the mix and/or a handful of frozen strawberries.

* Per serving · 4 servings · Values may vary.