Pineapple Whip

Steps

1. Measure 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. Tip it into a blender.
2. Add 100 ml full-fat coconut milk100 ml full-fat coconut milk¼ cup + 3 tbsp full-fat coconut milk150 ml full-fat coconut milk150 ml full-fat coconut milk⅔ cup full-fat coconut milk, 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar and 2 tsp fresh lime juice2 tsp fresh lime juice2 tsp fresh lime juice15 ml fresh lime juice1 tbsp fresh lime juice1 tbsp fresh lime juice. Blend for about 1 minute, until completely smooth.
3. 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.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
5. If it looks crumbly or powdery, add 15 ml pineapple juice1 tbsp pineapple juice1 tbsp pineapple juice25 ml pineapple juice1½ tbsp pineapple juice1½ tbsp pineapple juice and run Re-spin.

To serve: Swirl into glasses. For a float, pour a little cold pineapple juice around each scoop.