Pineapple Coconut Ice Cream

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This ice cream tastes just like a piña colada in a bowl. It’s quite tasty. And easy.

(LACEY - THE SWEET PEA CHEF)

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Ingredients

  • 1 can (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
  • 1 cup coconut milk
  • 1/2 cup whole milk
  • 2 tbsp. pineapple juice
  • 1 cup coconut flakes, sweetened or unsweetened, plus 1/4 cup for garnish, if desired
  • 3/4 cup finely chopped fresh pineapple (or canned crushed pineapple)

Preparation

Step 1

Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl. Add coconut flakes and stir to combine. Pour into ice cream maker (I use this one) and freeze according to the manufacturer’s instructions.

When mixture is about 5 minutes from finishing, add pineapple. Freeze in airtight container for at least 5-6 hours, preferably overnight, for best results.

Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325 degrees. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)


Enjoy!

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