Ingredients:

  • 1 can (20 oz) canned pineapple chunks in 100% juice
  • 1 tbsp fresh lime juice
  • 0.5 cup full-fat unsweetened coconut milk
  • 2 tbsp agave syrup
  • 1 tbsp instant vanilla pudding mix

Instructions:

  1. Drain the pineapple. Pour the juice from the 20 oz can into a measuring cup and set aside.
  2. Combine liquids. In a small bowl, whisk 0.5 cup coconut milk, 2 tbsp agave, 1 tbsp lime juice, and 1 tbsp instant pudding mix. Note: Whisk until the pudding mix is fully dissolved.
  3. Layer the fruit. Place the pineapple chunks into the Creami pint, filling it about three quarters full.
  4. Add the base. Pour the coconut milk mixture over the pineapple.
  5. Top off. Add the reserved pineapple juice until you reach the max fill line.
  6. Freeze solid. Place the pint on a level surface in the freezer for 24 hours until completely hard and frozen.
  7. Process the pint. Insert the pint into the outer bowl, lock it into the machine, and press the 'Sorbet' button.
  8. Evaluate the texture. Remove the lid and check the consistency. If it looks crumbly or powdery, proceed to the next step.
  9. The Re Spin. Add 1 teaspoon of pineapple juice to the center and select the 'Re Spin' function until the texture is silky and smooth.
  10. Serve immediately. Scoop the whip into bowls or pipe it through a star tip for that authentic look.