Halve the pineapple and set half aside (see our tip, below, for using up the other half). Slice off the skin and use the tip of your knife to scoop out any woody eyes. Roughly chop the pineapple and pop it into your blender.
Add the mint leaves, coconut flakes and baby leaf spinach to the blender. Pour in 330ml ultimate almond drink (save the rest for this week’s other smoothies) and add a few ice cubes. Blend till smooth and creamy. Serve straight away.
Depending on the size of your blender, you can use all of the pineapple in your smoothie. The nutritional values will be different and you may need to add some water or more ice cubes. Alternatively, cut your pineapple into thin slices and place on hot griddle pan for a few mins till caramelised. Serve with freshly chopped mint and dairy-free yogurt.