2 very ripe bananas
1 cup diced fresh pineapple, plus 4 wedges for garnish
1 cup pineapple juice
1/2 cup “lite” coconut milk, (see Tip)
3 cups ice cubes
1. Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges.
TIPS & NOTES
Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.