- 227g can crushed pineapple (or you can use fresh pineapple in season)
- 75 ml lite coconut milk
- 1 cup low-fat natural yoghurt
- 1 tsp vanilla esssence
- 1 tsp honey
- 1. Put all ingredients in a food processor and blend until smooth.
- 2. Pour into ice block moulds and freeze until hard.