1 cup pineapple
1 cup peeled papaya
1/2 teaspoon fresh ginger
Coconut milk to taste
Cut fruit into chunks (use fruit from the freezer section if fresh isn't available). Put the first four ingredients in a blender or food processor and puree; add coconut milk to desired consistency. Garnish with a sprinkle of shredded coconut.
Coconut milk is made from the expressed juice of grated coconut and water. One cup contains more than 5 grams of protein, along with important minerals such as magnesium, phosphorus, potassium, copper, and zinc. The medium-chain fatty acids in coconut are easily digested and absorbed. They provide cells with a direct, efficient source of energy and may improve the body's absorption of other nutrients. They also increase metabolism and may help with weight loss.
Coconut is also rich in lauric acid, a fatty acid that's antifungal, antiviral, antibacterial, and good for the immune system. Coconut has also been used successfully in the treatment of skin and digestive disorders, chronic fatigue syndrome, and hypothyroidism.
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