1 1/2 pounds fresh pineapple chunks, chopped into 1/2-inch pieces (about 6 cups)
1-quart unsweetened coconut cream
1/4 cup agave nectar, light
1 kosher salt pinch
For garnish, toast unsweetened flakes of coconut
Directions
Spread pineapple in a uniform layer on a baking sheet lined with parchment paper. Freeze for at least 8 hours, preferably overnight.
Put the blanched pineapple, coconut cream, agave, and salt in a food processor and pulse until finely chopped, about 40 times. I scraped down the sides of the bowl as needed for 3 to 4 minutes, until smooth and airy.
Serve soft, or place in an airtight container and freeze for 1 hour or until just hard. Garnish with flaked coconut if desired.
Soft serve can be stored in an airtight container in the freezer for up to 3 months.
