Step 1

tAdd the frozen pineapple, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).

Step 2

Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.

Step 3

Stir in the toasted coconut with a spatula

Step 4

Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.