1 cup coconut cream (place a can of coconut milk in the fridge overnight, flip it over open it up and use a spoon to skim off the coconut cream concentrated at the top. Save the coconut water below for smoothies.)
4 cups pineapple, chopped
2 standard sized ice cube molds
DIRECTIONS:
Blend the coconut cream and pineapple until smooth. Pour into ice cube molds and freeze overnight, or for around 8 hours.
Place the frozen cubes into the blender and pulse until they are broken down and become a smooth, thick mixture.
Recipe by Love from the Land at https://www.lovefromtheland.com/pineapple-coconut-soft-serve/