• Cut the fresh pineapple into bite sized pieces.

  Mix the yogurt with the protein powder and using a toothpick or a fork, dip each pineapple piece into this mixture until each piece is well coated.

  Then sprinkle (or roll) each piece in desiccated coconut and place it on a piece of parchment paper.

  Place in the freezer for1-2 hours or until frozen solid.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once the pineapple pieces are frozen, working quickly, using two forks, dip each into the bowl of melted chocolate and roll around until fully coated, then place back on the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Then place back on the parchment lined tray and place back in freezer for 30 minutes for the chocolate to set.

  Notes:

  Use fresh pineapple for best results.

  Make sure to use a piece of parchment paper so the pineapple pieces don’t stick.

  Make sure the yogurt and pineapple is completely firmly frozen before dipping in the melted white chocolate.

  Keep stored in the freezer for an ice cream texture, or in the fridge for a soft and juicy texture.