The battalion wives started out having bimonthly dinners for the solo wives, but they're so much fun that everyone comes anyway and just leaves husbands at home. Tonight we had and island themed dinner with some delicious kalua pork and Okinawan sweet potatoes, which were a first for me. They're purple, y'all. The gal who made them mixed in some coconut syrup, and they were delicious. My contribution was pineapple sorbet. It couldn't have been easier, and it was a really refreshing dessert.
1 fresh pineapple, cored, diced
3/4 cup coconut milk
1/2 cup sugar
Blend it all up in a blender. I put it in the ice cream maker (you could skip this) for about half an hour and then froze it overnight. I left it out on the counter for about 30 minutes for it it soften before we ate it. The original recipe (link) suggests adding a little rum to it, and I might try that next time I make it!