Virgin Pina Colada Kombucha Tea recipe

I made my own coconut cream which is one of the many things I feel so grateful and lucky for while I am living in Vietnam. Freshly grated coconut is cheap and can be found everywhere. All you need to do is add a couple tbsp of hot water, add to a nut milk or muslin and squeeze out the fresh coconut milk. Move to the fridge for a few hours then scoop off the delicious coconut cream on top, I then freeze the remaining milk for cooking. You can also try this with unsweetened dry shredded coconut (here is a great video from tropical traditions). If you are short on time, just place a can of coconut milk in the fridge overnight and scoop the cream off the top. (Try and find a BPA free brand if you can)

Prep Time: 10 mins

No Cooking required

Serves 2

You will need:

• 1 cup of ice
• 1/2 cup chopped fresh ripe pineapple
• 1/4 cup pineapple kombucha tea (see recipe here)
• 1/4 cup coconut cream
• honey to taste (about 1 tsp depending how sweet the pineapple is)

Blend up all the ingredients…

• using a blender or magic bullet, add all the ingredients
• blend until smooth
• have a taste and adjust with more honey if needed
• the consistency should be like an iced smoothie
• serve and enjoy immediately

Thanks for visiting 🙂 May xx