- Level: Easy
- Total: 4 hr 25 min
- Prep: 25 min
- Inactive: 4 hr
- Yield: 4 servings
Ingredients
3 cups cubed pineapple
1 cup coconut water
1/4 cup cream of coconut
Kosher salt
Directions
- Combine the pineapple, coconut water, cream of coconut and a pinch of salt in a blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
