- 2 cups frozen pineapple (simply slice a fresh pineapple and freeze for 1-2 hours)
- 1 tbsp natural yoghurt (use coconut yoghurt to make it vegan!)
- 1 cup Nexba Pineapple Probiotic Soda
- 1 small handful ice cubes
- Shredded toasted coconut (optional)
- Combine ingredients in a high power blender. Blend until creamy.
- Pour into serving glasses and top up with additional yoghurt.
- Garnish with a pineapple wedge and/or shredded coconut.
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