My husband loves young Thai coconuts and is an gun at opening them. This recipe uses the flesh and meat of a young Thai coconut, but you can also use reduced fat coconut milk.
1/2 ripe pineapple, peeled, cut into chunks and frozen overnight.
Flesh and water from one young Thai coconut (or 400ml low fat coconut milk)
1/4 teaspoon vanilla paste or powder
Place all ingredients into a high speed blender like a Vitamix
Blend until smooth.