- 1 pineapple
- A 200ml tin of coconut milk
- 2 large handfuls of baby leaf spinach
Using a sharp knife, peel off the pineapple skin. Cut the pineapple into small chunks and place into a high speed blender. Pour in the coconut milk. Pulse a couple of times to combine. Add the spinach and blitz until smooth and greeny creamy. Serve in a tall glass with an umbrella.