From Cooking Light magazine (September 2014, page 90), but with a few changes that most reviewers recommended.
prep time10 Min
cook time2 Min
unsweetened shredded coconut
pineapple chunks, fresh or frozen
vanilla nonfat greek yogurt
light coconut milk
1 1/2 Tbsp
How To Make
Heat a small skillet over medium heat. Add coconut flakes in a single layer, and heat for 1 to 2 minutes or until it just starts to turn golden. Watch it carefully, as it can burn quickly. Set toasted coconut aside to cool.
Place pineapple, yogurt, coconut milk, ice and honey in a blender. Process on high speed for 60 seconds or until smooth and blended to desired consistency.
Pour into 4 glasses. Garnish each with a teaspoon toasted coconut. Add a straw to each glass, and serve immediately.
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