Pineapple Fruit Whip

Steps

1. Blend 320 g canned pineapple chunks in juice310 ml canned pineapple chunks in juice1⅓ cups canned pineapple chunks in juice480 g canned pineapple chunks in juice460 ml canned pineapple chunks in juice2 cups canned pineapple chunks in juice, 80 ml full-fat coconut milk80 ml full-fat coconut milk⅓ cup full-fat coconut milk120 ml full-fat coconut milk120 ml full-fat coconut milk½ cup full-fat coconut milk, 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar, 1 tbsp fresh lime juice1 tbsp fresh lime juice1 tbsp fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
2. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
3. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Fruit Whip.
4. If it looks crumbly or powdery, add 15 ml full-fat coconut milk1 tbsp full-fat coconut milk1 tbsp full-fat coconut milk25 ml full-fat coconut milk1½ tbsp full-fat coconut milk1½ tbsp full-fat coconut milk and run Re-spin.
5. On the Swirl, fit the dispensing lid and press the swirl handle to fill each glass.

To serve: Swirl into dessert glasses and add a small pineapple wedge.