Ingredients

• 3 cups cubed pineapple
• 1 cup coconut water
• 1/4 cup cream of coconut
• Kosher salt

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Instructions

1. Combine the pineapple, coconut water, cream of coconut and a pinch of salt in a blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
2. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
3. Photograph by Levi Brown