Toast to your mornings with this tropical sensation. It offers all the pineapple and coconut goodness of the cocktail, and is ready with the quick whizz of a blender.
- 1 cup frozen pineapple chunks
- ½ cup coconut milk
- 1 medium banana
- ¼ cup coconut flakes
- 1 tbsp veggie protein powder (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all ingredients in a blender and blend until smooth. Serve cold.