Coconut, Pineapple


1 1/2 pounds fresh pineapple chunks, cut into 1/2-inch pieces (about 6 cups)

1 1/4 cups unsweetened coconut cream

1/4 cup light agave nectar

Pinch of kosher salt

Toasted unsweetened flaked coconut, for garnish

1 Serving of AYO Vanilla Yogurt for extra smoothness



  1. Spread pineapple in an even layer on a baking sheet lined with parchment paper. Freeze at least 8 hours or up to overnight.
  2. Place frozen pineapple, coconut cream, yogurt, agave, and salt in a food processor; pulse until finely chopped, about 40 times. Process until smooth and airy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed.
  3. Serve soft, or transfer to an airtight container, and freeze until just firm, about 1 hour.
  4. Garnish with flaked coconut. *Soft serve may be stored in an airtight container in freezer up to 3 months.


Adapted from