Ingredients:

  • 4 cups Fresh Ripe Pineapple, cubed (about 600 grams)
  • 1/2 cup Full-Fat Coconut Milk (canned, chilled)
  • 2 Tbsp Granulated Sugar (or sweetener of choice)
  • 1 tsp Fresh Lime Juice
  • 1/8 tsp Fine Sea Salt

Instructions:

  1. Cube and Freeze the Pineapple: Peel and core the fresh pineapple, cutting it into roughly 1-inch (2.5 cm) cubes. Spread the cubes in a single layer on a parchment-lined baking sheet and freeze until completely solid (minimum 4 hours, preferably overnight).
  2. Chill the Liquid Base: Ensure the canned coconut milk is well-chilled. Measure out the coconut milk, sugar, salt, and lime juice and set aside.
  3. Load the Blender: Place the solid frozen pineapple chunks into a high-powered blender jar first. Pour the chilled coconut milk and the remaining measured ingredients (sugar, salt, lime juice) over the top.
  4. Initial Pulse: Pulse the mixture 3-4 times to break up the largest pineapple clumps.
  5. Blend and Tamp: Begin blending on a low setting, quickly increasing to medium-high. Use the blender tamper constantly to push the frozen fruit down toward the blades. Do not add extra liquid unless the blades completely stop moving.
  6. Scrape and Resume: If the mixture locks up (air pocket forms), stop the machine, scrape down the sides, and repeat the blending/tamping process until it is moving again.
  7. Achieve Texture: Blend until the mixture is thick, creamy, and uniform, resembling very dense soft-serve ice cream or thick mashed potato. This should take 3–5 minutes total blending time.
  8. Serve Immediately: For the signature swirl, transfer the mixture immediately to a piping bag and pipe into cold bowls. If the soft-serve is too warm or loose, place it in an airtight container in the freezer for 15-30 minutes before serving.