1 cup nonfat plain Greek yoghurt
1 cup frozen pineapple
1 cup kale or baby spinach
½ cup lite coconut milk (see Tip)
½ tsp vanilla extract
Unsweetened coconut flakes for garnish
1. Combine yoghurt, pineapple, kale (or spinach), coconut milk and vanilla in a blender.
2. Puree until smooth.
3. Garnish with coconut flakes, if desired.
Tip: Refrigerate leftover coconut milk for up to one week or freeze for up to two months. It will appear separated when thawed; simply mix until smooth.