Yield: 2 servings
Ingredients
8 oz fresh strawberries, chilled, hulled
1 ripe banana, peeled and frozen
1 1/2 cups of frozen pineapple
1 (5.3 ounce) container coconut Greek yoghurt
1 1/4 - 1 1/2 cups unsweetened coconut milk beverage (the kind found in the dairy isle) *
Directions
Pulse strawberries in a food processor until well pureed.
A blender add banana, pineapple, coconut Greek yogurt and 1 1/4 cups coconut milk. Pulse until well blended, adding an additional 1/4 cup of coconut milk as needed.
Spoon pineapple mix into glasses filling about 1/3 full then add a spoon or two of the strawberry mixture, swirl lightly with a butter knife then repeat twice more. Serve immediately.
Alternately, all ingredients can be mixed together in a blender versus processing strawberries separately.
* Light canned coconut milk can also be a substitute just 1: 1 with water.