Ingredients:
1/2 cup water
1 container coconut based vegan yogurt
1 to 2 bananas preferably frozen
1 pineapple fruit cup (preferably frozen or cold) or small can pineapple or half a larger can.
Optional: You can sweeten with a TBS of raw sugar.
Place all ingredients in a blender. If you used non-frozen ingredients, I recommend chilling in the fridge before drinking.
Additional recipes, all vegan.
Cinnamon Apple Bread Easy WFPB Pumpkin Cookies
Mayo (vegan)
Rachelle Kaufman is the vegan author of several books. She hasn't written a cookbook as of yet and doesn't know if she will. But she has written the awesome vegan fiction novel: Bubble Burst: The Truth About the Dairy Farm.
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