Ingredients: 2C Frozen Pineapple chunks; 1C Coconut milk (canned, full-fat), 1/2C plain Greek yogurt; 1 tbsp honey; 1 tsp vanilla extract. Instructions: Combine above ingredients on high-speed in a blender for 45-60 seconds until completely smooth, scraping down the sides with a spatula halfway through if needed. Tip: Using frozen pineapple eliminates the need for ice, keeping the smoothie thick without dilution. Check the consistency; if it’s too thick, add 1-2 tbsp of water or extra coconut milk and blend for 10 more seconds. Pour the smoothie evenly into two glasses. For optional garnish: sprinkle on toasted coconut flakes; and pineapple wedges on the rim. For a creamier texture, chill the glasses in the freezer for 5 minutes before serving.