· 1 1/2 pounds fresh pineapple chunks, cut into 1/2-inch pieces (about 6 cups)· 1 1/4 cups unsweetened coconut cream· 1/4 cup light agave nectar· Pinch of kosher salt· Toasted unsweetened flaked coconut, for garnish
Step 1Spread pineapple in an even layer on a baking sheet lined with parchment paper. Freeze at least 8 hours or up to overnight. Place frozen pineapple, coconut cream, agave, and salt in a food processor; pulse until finely chopped, about 40 times. Process until smooth and airy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Serve soft, or transfer to an airtight container, and freeze until just firm, about 1 hour. Garnish with flaked coconut.