A frozen fruit drink rather than a creamy cocktail

Pineapple and coconut can be combined in many rich drinks, but this version keeps the texture closer to a soft fruit freeze. Coconut yoghurt adds a small amount of body, while frozen pineapple provides the chill. There is no alcohol and no need for a large cream topping.

Fresh pineapple is prepared before freezing so you can remove the tough core and choose ripe fruit. The total time includes a minimum freezing period, which may be longer depending on your freezer and the size of the pieces. Shop-bought frozen pineapple is also possible if its instructions permit use without cooking.

Do not confuse coconut products

A carton of coconut drink is much thinner than a tin of full-fat coconut milk. The carton product is the intended liquid here. Using tinned milk would make a much richer drink and could leave noticeable fat particles when it meets frozen fruit.

Likewise, choose a genuinely dairy-free coconut yoghurt, not a dairy yoghurt flavoured with coconut. Plain unsweetened versions let the pineapple set the sweetness. The lime adds a brighter finish but should not dominate. If the pineapple is especially acidic, reduce lime before reaching for a large quantity of sugar. Blend only until the fruit is smooth enough to drink comfortably.

What you'll need

250 g fresh pineapple flesh, frozen in small pieces
150 ml unsweetened coconut drink
80 g dairy-free coconut yoghurt
1 tbsp lime juice
1 tsp caster sugar, optional

Let's make it

Prepare the pineapple, removing rind and tough core. Freeze the weighed pieces in a single layer for at least three hours, then separate any pieces that have stuck together.
Put coconut drink, coconut yoghurt and lime juice in a blender suitable for frozen ingredients. Add the frozen pineapple.
Pulse, then blend in short bursts until the fruit is finely broken down. Add a little more coconut drink if necessary to keep the blades circulating.
Taste and add the optional sugar only if the fruit is very sharp. Serve immediately in chilled glasses.

Make it your own

Use dairy-free vanilla yoghurt for a softer flavour, noting that it may already be sweetened.

Replace 50 g of pineapple with frozen mango for a less sharp version; the colour and flavour will become more mellow.

Keeping it fresh

Serve immediately because the frozen texture melts quickly. Keep prepared pineapple pieces frozen in a sealed container for up to one month for best quality, and follow the yoghurt's opened-pack instructions.