Coconut is king in Fiji - here, creamy coconut milk adds a luxurious touch to a tropical smoothie.
If using whole pineapples, peel and remove the core. Cut the pineapple flesh into chunks (save some to garnish).
Peel the bananas and cut each one into 4 pieces.
Put the ice in a freezer bag, then wrap it in a clean towel and bash with a rolling pin to break up the ice cubes.
Put half the fruit, one tin of coconut milk and half the ice in a blender or smoothie maker and whizz until smooth.
Pour into 3 glasses. Repeat with the rest of the fruit and the other tin of coconut milk. Pour into 3 more glasses and garnish all 6 with pineapple - and fresh mint, if you like.
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