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.
Tools You May Need
Photograph by Levi Brown
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.