2 Serves
60 Mins
Prepare the pineapple by peeling and dicing it into small, uniform pieces using a chefs knife on a cutting board.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
526 mg / 4,700 mgSodium
297 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
6 g / 28 gSugar
29 g / 50 gSaturated Fat
26 g / 20 gCholesterol
0 mg / 300 mgCaffeine
15 mgNet Carbs
44 gAlcohol
0 g
In a saucepan, heat the coconut milk over medium heat until it begins to simmer gently.
Add the diced pineapple to the saucepan and cook for 10 minutes until the fruit softens and releases its juices.
Stir in the white tea leaves and hot water, then remove from heat and let the mixture steep for 20 minutes to develop the flavor profile.
Strain the liquid into a serving dish or mug, discarding the solids, and serve warm.
9
g47
g11
g
