Pineapple sorbet

Here comes the summer!
Pineapple sorbet
1 small pineapple, cored and diced (approx. 500g)
200ml coconut milk
1 tsp. honey
Place the coconut milk and the diced pineapple in the refrigerator for a few hours.
Then place the cooled diced pineapple, coconut milk and honey in a blender and purée. Then place the puréed mixture in the ice cream machine and prepare according to the instructions. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.