Serves 1
2 bananas, peeled and frozen • 85 g (3 oz/½ cup) pineapple chunks
125 ml (4 fl oz) tinned coconut milk, chilled (thick part only) • 25 g (1 oz/¼ cup) desiccated coconut
Optional toppings:
fresh pineapple • coconut shavings • pomegranate seeds • banana slices
A taste of the tropics – if you eat this and close your eyes, you can almost feel the sand between your toes. It’s both refreshing and delicious.
Put everything in the food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream. Serve in a scooped-out pineapple and top with fresh fruit and a cocktail umbrella for the ultimate retro look.