Pineapple Coconut Sherbet
(47cal. 2g protein. 10carbs.)
Makes 8 servings.
1/4 Cup. Vanilla Greek Yogurt
1/4 Teaspoon of Sea Salt
*Peel, core, and dice pineapple, place into a bag and freeze at least 12 hours in advance.
*Puncture your coconut with two holes using a screwdriver and a hammer. Look for the 3 small round spots that are softer than the other part of the shell.
*Pure the coconut water into your blender / food processor.
*Add your frozen pineapple.
*Drop in the yogurt + salt
*Blend. You may need to stop a few times to mix it around as the consistency is rather thick.
Note: This can be frozen and eaten at a later time; however, the consistency becomes much harder and does not remain soft.
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Until next time, be blessed!
The Sedentary Momma