- 3 cups cubed fresh pineapple
- 1 cup coconut water
- 1⁄2 cup sugar
- 1 cup light coconut milk
- 2⁄3 cup cream of coconut
Directions See How It's Made
- Place first 3 ingredients in a blender, and process until smooth and sugar dissolves.
- Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
- Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.