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1 1/2 cups water
1 (20 ounce) can canned crushed pineapple, drained
1 (13.5 ounce) can coconut milk
1/4 cup lime juice
Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool. Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.