Creamy Pineapple Coconut Frozen Dessert

Refreshing, delicious, and creamy pineapple coconut frozen dessert.

So today’s post started with the genuine intention to make a smoothie. I’ve been obsessed with smoothies, and I’ve been trying different variations that work best. Smoothies are a great way to add some fruit and veggies to your diet.

My daughter has always loved eating fruits and vegetables, and I’ve never had to force her to eat them (except for zucchini, but I’m working on that). To keep things interesting I constantly try different recipes and ask for her opinion which helps to keep her curious and even passionate about eating healthy.

Although she was a bit skeptical about the almond butter hot chocolate smoothie, I made last week, once she tried it, she asked for more! And I’ve grown to realize that if something is kid-approved, it means it’s good!

So this week I’m trying something different. Kid-approved, of course! I bought some frozen raw coconut, and I had the hardest time trying to figure out if I should use it in a smoothie or some type of dessert. I started experimenting with the intention to make a coconut smoothie. Instead, it turned out to be this delicious, creamy pineapple coconut frozen dessert.

I have a huge sweet tooth, so the first couple versions I tried were not as sweet as I would have liked them to be. After adding some chia seeds, a little bit of honey, and blueberries on top it was perfect.

This recipe makes about 3 to 4 servings, so if you are making it for yourself, cut everything in half.

COCONUT FROZEN DESSERT INGREDIENTS

1 cup of milk (you can use either regular milk, almond milk, coconut milk or a coconut-almond mix)

1 1/2 cup frozen pineapple

1 1/2 cup frozen coconut

1 banana

1-2 tbsp chia seeds

1 tbsp of honey

1 tsp of freshly squeezed lime juice

a handful of blueberries

DIRECTIONS:

Place all ingredients, except for the blueberries in a food processor or a blender.

Blend until well combined.

Serve immediately or pour into bowls and place in the freezer for 3-4 hours.

Serve with blueberries on top.

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