1 pound frozen pineapple chunks
1/2 cup unsweetened pineapple juice
1/2 cup unsweetened coconut milk
1 tablespoon granulated sugar

Place the pineapple, pineapple juice, coconut milk, and sugar in the pitcher of a high-powered blender or food processor. Process continually until the fruit is completely broken down and the mixture takes on the texture of light and airy soft-serve ice cream.

Transfer to a resealable container and freeze for 1 to 2 hours before serving.

Recipe Notes

• Storage: Store leftovers in a sealed container in the freezer for up to 3 months. When ready to serve, let the container sit at room temperature for 10 minutes, then whip in the blender until smooth.

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