Eosinophilic Esophagitis Friendly Pineapple Coconut Cooler

Total time20 min

Prep time10 min

Cook time0 min

4.6

(9)

Eosinophilic Esophagitis Friendly Pineapple Coconut Cooler

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Ingredients

2 servings

2 cups fresh pineapple chunks (from about ½ small pineapple)
1 cup coconut water
¼ cup full-fat coconut milk
2 tbsp fresh lime juice (from about 1 lime)
1 tsp fresh ginger, finely grated
1 tbsp honey
1 cup ice cubes

For serving

2 lime wedges (optional)
2 fresh mint sprigs (optional)

Instructions

1
Combine the pineapple chunks, coconut water, coconut milk, lime juice, ginger, and honey in a blender. Blend on high until completely smooth, about 30–45 seconds.
2
Pour the blended mixture through a fine-mesh strainer into a pitcher or large measuring cup, pressing gently with a spoon to extract all the liquid. Discard the solids.

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