- 20 oz can crushed pineapple or 20 oz frozen pineapple no sugar added
- 3/4 cup coconut milk
- 3/4 cup plain yogurt
- 2 Tbsp shredded coconut plain no sugar added
If using canned pineapple: Line a rimmed cookie sheet with wax paper. Add the crushed pineapple to the cookie sheet, and spread out in a thin layer. Freeze. If using frozen pineapple, skip this step.
Meanwhile, toast the 2 Tbsp shredded coconut (throw a little extra in if you would like to use some for garnish) in a small pan on medium low heat, stirring frequently, until golden. Make sure not to burn, this only takes a few minutes. Let cool.
When the pineapple is frozen, break it up into chunks, using a butter knife.
Add the frozen pineapple chunks to the blender, along with the yogurt, coconut milk, and toasted shredded coconut. Mix on high until smooth. It should be the consistency of soft-serve frozen yogurt. Serve immediately, or transfer to a carton and freeze a little while longer if you prefer a more solid texture. Garnish with more coconut flakes, if desired.