- ½ c Stevia
- ¼ c agave nectar
- ¼ c Devo Olive Oil Company Coconut White Balsamic
- ¼ c coconut water
- Cut pineapple into chunks.
- Place in food processor and add sugar, water and balsamic.
- Pulse until smooth.
- Chill pineapple mixture in frig for at least one hour.
- Freeze in your ice cream maker according to the manufacturer’s instructions.