5-minute Pineapple Sorbet (dole Whip Dupe!)

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2 cups frozen pineapple* ((a 10-oz bag yields ~2 cups))

¼ cup canned coconut cream

⅓ -½ cup coconut water

2 Tbsp agave syrup ((optional))

Place all ingredients in a food processor and pulse until the pineapple is broken down into smaller pieces. Continue to pulse until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few pineapple pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible.
Enjoy immediately for best texture! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks, but is best when fresh.