Toss the pineapple, basil and sugar into a blender. Blend until smooth, or blend less if you like it chunkier!

Pour directly into freezer safe container.

Place in the freezer for 3-4 hours or until completely frozen.

You can use frozen pineapple instead of fresh, but if it doesn't have enough liquid, add ½ cup water or pineapple juice.

Pre-heat oven to 350°

Mix the cinnamon and sugar in a small bowl. Set aside.

Pre-heat the tortillas according to package directions. I placed them one at a time in the microwave for 15 seconds each.

Brush the tortilla with coconut oil on each side.

Sprinkle the cinnamon/sugar mixture on each side of the tortilla.

Place a muffin pan upside down and carefully place the tortilla between 4 cups, forming a "bowl" shape. (See pic below)

Bake tortillas for 12-14 mins until lightly browned and crisp.

Let cool and serve with frozen sorbet, or store in an air tight container until ready to use.