Lime coconut chilli pineapple granita

1 Leaving a 2cm border, cut between pineapple flesh and skin. Cut out core, discarding. Cut flesh in a cross hatch pattern, then scoop out with a spoon into a food processor. Freeze pineapple shell.

2 Add sorbet and lime juice to food processor and process until smooth. Transfer mix to a 25 x 35cm shallow tray and freeze for 2 hours or until icicles start to form. Using a fork, scrape mixture towards centre. Freeze for a further hour, then scrape again. Repeat again until mixture resembles granita.

3 Meanwhile, combine lime zest, chilli and salt.

4 Transfer granita into frozen shell. Serve dolloped with coconut yoghurt and sprinkled with chilli salt.