Pineapple Coconut Smoothie
1 Young Coconut, liquid reserved (about 2 cups coconut water; 1 cup coconut meat)
2 Zululand Queen Baby Pineapples, peeled and chopped (about 1 1/2 cups)
1/2 banana, peeled and sliced into thick rounds
2 tablespoons fresh lime juice (4 to 5 Key Limes)
Open coconut and drain, reserving coconut water (about 2 cups), then scoop out about 1 cup of flesh. (If desired, reserve coconut shell to use as serving vessel.)
Pour 1 cup of the coconut water into an ice cube tray. Freeze until solid, approximately 4 hours.
Peel and chop pineapples—no coring needed, or hollow out fruit and reserve skin to use as serving vessels.
In a blender container, add remaining coconut water, pineapple chunks, banana slices, and lime juice. Blend until combined. Add frozen coconut water ice cubes, blending until cubes are crushed. Serve immediately.
Source: Frieda’s Inc.