This Pineapple Coconut Ice Cream tastes just like a piña colada in a bowl. It’s quite tasty. And easy.
Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl. Add 1 cup coconut flakes and stir to combine. Pour into a 1.5 quart ice cream maker and freeze according to the manufacturer’s instructions.
When mixture is about 5 minutes from finishing, add the pineapple. Freeze in an 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 325ºF. 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. Be careful not to burn the flakes. Once evenly golden, remove from the oven and set aside to cool.)
Enjoy!
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Great tasting, lite ice cream. I love that it’s not made with a lot of heavy cream and eggs. Very easy to make. We will definitely be making this a lot in our house.
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Lani Whitaker on 6.25.2011
I absolutely love this ice cream. And the fact that it is so easy to make is a definite bonus. Thanks for sharing.
DessertForTwo on 5.9.2011
I love that this doesn’t use eggs or sweetened condensed milk! This looks like it’ll be the first ice cream I make of the season! Thanks