Ingredients

2 quarts coconut milk
3/4 cup sugar
1/2 teaspoon salt
1 pineapple, peeled, cored and diced small
1/2 cup cornstarch

Directions

Add coconut milk and sugar to a large
saucepot and stir over medium heat until sugar and salt is dissolved. Pulse pineapple in a
food processor until coarsely chopped. Add the pineapple to the pot and cook, stirring
often until the pineapple is integrated into the mixture. Make a slurry in a separate
small bowl by gradually whisking 1/2 cup water into the cornstarch. Whisk slurry into
mixture in pot and allow to reduce and thicken until it is the consistency of yogurt.
Transfer to serving dishes and chill.