Tropical Fruit Smoothie...mmm - coconut milk

Method

• Chill can of coconut milk in the fridge.
• 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.
• Freeze until solid.
• Peel mango and chop into pineapple chunk sized cubes and freeze in a ziplock bag or plastic freezer container.
• Once fruits are frozen, pulse in food processor or blender until you have small, fine bits.
• I use six pineapple cubes and 1/4 of the mango per serving.
• Add coconut milk until desired consistency and add brown sugar.
• Leave leftover fruits in freezer for next time and leave coconut milk in a sealed jar in the fridge for future use.
• I have also added one frozen banana to the mix and/or a handful of frozen strawberries.