1. Begin by selecting a ripe pineapple. Cut the top and bottom off, then carefully peel the skin away. Remove the core and chop the pineapple into small pieces.
2. Measure out 150 grams of the chopped pineapple and place it in a blender or food processor.
3. Blend the pineapple on a medium setting until it becomes a smooth puree. You may need to stop and scrape down the sides of the blender to ensure all pieces are well blended.
4. Once the pineapple is pureed, add 100 grams of plain yoghurt to the blender.
5. Blend again until the yoghurt and pineapple are fully combined and the mixture is creamy. Ensure there are no lumps for a smooth texture.
6. Taste the puree to ensure it’s well mixed and has a pleasant consistency. If needed, you can add a little extra yoghurt or a bit more pineapple to achieve your desired texture.
7. Serve the creamy pineapple yoghurt puree immediately in a small bowl or store it in an airtight container.
8. If not serving right away, store the puree in the refrigerator and consume within 24 hours.

Summary:
This Creamy Pineapple Yoghurt Puree is a nutritious and baby-friendly meal rich in vitamins and probiotics, which are beneficial for digestive health. The natural sweetness of the pineapple is balanced by the creamy texture of the yoghurt, making it a tasty option for a baby aged 4-10 months. Always check for any signs of allergies before introducing new foods, especially pineapple, as it can be acidic and may cause minor reactions in sensitive babies.

Storing Options:
Storage is easy; keep in the fridge in an airtight container for up to 24 hours.

Possible Side Effects/Allergies:
Always check for any signs of allergies before introducing new foods, especially pineapple, as it can be acidic and may cause minor reactions in sensitive babies.