METHOD

1. Place the pineapple and sugar in a medium saucepan over medium heat and cook, stirring occasionally, for 15–18 minutes or until pineapple is soft and liquid is syrupy. Set aside to cool slightly. Using a hand-held blender, blend until smooth. Add the yoghurt and stir well to combine. Pour into a large zip-lock plastic bag, pressing out as much air as possible, and seal. Lay the bag flat on a tray and place in the freezer for 4 hours or until frozen.
2. Remove the frozen yoghurt mixture from the freezer. Using your hands, bend the bag to break up the mixture into small pieces. Place the mixture in a food processor and process until smooth, scraping down the sides when necessary.
3. Pour the mixture into a large piping bag, tie the end with a rubber band to close and place in the freezer for 1 hour or until almost firm. Cut the end of the piping bag, pipe the soft serve into cups and top with the passionfruit to serve.  Serves 4–6

Tips and tricks

+ You will need a 1.2kg whole fresh pineapple.