• In a medium bowl, whisk together the pineapple juice, coconut yogurt, coconut sugar, white balsamic vinegar, and salt until smooth and the sugar is fully dissolved.

For an ice cream maker

• Pour the mixture into the machine and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency and is no longer liquid.
• Transfer to a freezer-safe container and freeze for at least 4 hours, until firm enough to scoop.

For the Ninja Creami

• Pour the mixture into a pint container and freeze until solid, about 8 to 12 hours.
• Spin on the sorbet setting until smooth.