Here’s reason number 1 why I love this recipe – you can use things you may otherwise just throw out: the pineapple core and the water leftover from making coconut whipped cream. Heck, you can TOP this with coconut whipped cream!
Last week, I asked you not to throw this nectar out — cream may rise to the top but the water below is just as valuable. In fact, I always eat pineapples in the summer and could always use whipped cream. So now, I’m making very efficient use of my ingredients. Zero waste if I compost the pineapple peel! Love it.
Here’s the promised recipe:
Pineapple Coconut Mint Slush
1 heaping cup chopped pineapple or the core of 1 pineapple
1 cup coconut water (or the leftover water from making the coconut whipped cream)
5 or more mint leaves
Juice of 1/2 lime (optional)
1 T agave or maple syrup (optional)
Blend all ingredients together until smooooooooth.