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Ingredients
200 g ice cubes
125 ml pineapple juice
200 g pineapple, cubed
50 – 100ml white rum (to your preference, or exclude entirely for a mocktail version)
300 g LANCEWOOD® Double Cream Coconut Yoghurt
Method
Place the ice cubes, pineapple juice, pineapple, rum (if included) and yoghurt in a blender and blend until smooth and creamy. Pour into two glasses and garnish with fresh pineapple.
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