Source

http://www.mynutricounter.com/coconut-pineapple-sorbet/

Ingredients

400ml/13.5fl oz coconut cream

1 medium-sized pineapple

2-3 tbsp honey

Directions

1. Peel, core, and chop pineapple into inch chunks.
2. Transfer to a blender, add in coconut cream, and honey.
3. Process until smooth.
4. Pour into a deep tray, cover and put in the freezer for 4 hours or until slushy but not totally frozen.
5. Take it out of the freezer, whisk, and return to the freezer for another 4 hours or until fully set.
6. Serve with additional fruit and mint leaves.

   Pictures