- Add all ingredients into a heat-proof jug.
- Boil 200ml spring water (90°C - 100°C).
- Pour over the ingredients and leave to infuse for 2 min.
- Add another 1300ml of spring water to the tea (cold or room temp).
- Leave to infuse in the fridge for 6-8 hours (or overnight for a more intense flavour).
- To serve, pour through a strainer and garnish with fresh pineapple pieces and coconut Flakes.