- Freeze the pineapple chunks in an airtight container for 6 hours. Avoid freezing for longer—the texture of the pineapple will change.
- In a food processor, add the frozen pineapple, coconut milk, ice, and sugar substitute. Puree until the ice has broken down and the mixture is smooth. If ice chunks persist, turn the food processor off and mix with a spatula, then puree again.
- Transfer the sorbet to an airtight container, cover, and freeze until hard enough to hold its shape, about 1 hour. Use an ice cream scoop to portion the sorbet into bowls, and garnish with a mint sprig.
Recipe adapted from Latin Comfort Foods Made Healthy by Ingrid Hoffmann. Available fall 2018 from shopdiabetes.org, 800-232-6733,or bookstores nationwide.