Pineapple Coconut Sorbet

The availability of canned pineapple makes this sorbet delightfully easy, and it’s downright delicious. What more could you ask for?

INGREDIENTS | YIELD: 1 QUART
3 cups canned pineapple
½ cup pineapple juice, drained from can
¾ cup sugar
¼ cup sweetened coconut flake

The Pineapple King
James Drummond Dole, “the Pineapple King,” began his first pineapple plantation in 1900 in Hawaii. One year later, he opened his first cannery. At that time, all fruit was hand picked, peeled, and cored, making it a slow process. Thirteen years later, an invention relieved the manual labor needed, and the canned pineapple industry began booming.

1. Remove pineapple from can, reserving ½ cup of the juice. Purée in food processor or blender until smooth.
2. Add the juice and sugar, and purée until well combined. Cover and refrigerate until cool.
3. Stir in coconut. Add to ice cream maker and follow manufacturer’s instructions for freezing.