1 cup almond milk
1 (15 ounce) can crushed pineapple juice
1/2 cup honey
In a large blender, puree almonds and pineapple until smooth. Pour into large glass or metal container with paper wrap. Refrigerate for several hours or overnight for better blending.
Stir honey into well of crushed almonds and pineapple juice. Pour mixture over fruit, cover and chill overnight. Serve.