Serves: 4
Total Calories: 310
In a blender container, place orange juice, crushed pineapple with juice, tea powder and 1 cup of the ice cream. Cover and blend until smooth. Pour into four tall glasses and top each with a scoop of the remaining ice cream. Sprinkle with toasted coconut if desired. Serve immediately.
* To toast coconut, spread on a baking sheet. Bake in a preheated 350° oven until golden, about 5 to 7 minutes.
This Hawaiian Cooler recipe is from the Tea Lover's Book Cookbook. Download this Cookbook today.
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