Quarter pine apple lengthwise and core, then slice in 1” slices. Save cores for baking. Cut peel off the 1” slices. Put pine apple top and peels with garden compost. Freeze pine apple pieces, 30 minutes.

Put 8 ounces of shredded coconut in pan, pour 4 cups of near boiling water over, steep 16 minutes. When cooled enough, run through food processor or whisk till milky, about two minutes. Put cheesecloth nut bag in quart mason jar, pour mixture in bag slowly. Tie bag closed, let cool completely. Lift and squeeze bag when cold enough to handle, reuse shredded coconut: dry for baking. Store remainder of coconut milk in fridge, fresh for a week.

When pine apple chunks are frozen, use one cup pine apple chunks to make smoothies, keep other cups frozen for later. Put one cup of pine apple chunks in food processor, half an organic banana, cup of coconut milk, cup of greek yoghurt or cashew milk. Run processor till smoothie is creamy. Makes two big smoothies. Enjoy.