Pineapple Coconut Ice Cream | A Sweet Pea Chef

Pineapple Coconut Ice Cream

Ingredients

1 can (15 oz.) cream of coconut (found in the alcohol mixer or "ethnic" sections of the grocery store)

1 cup unsweetened 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)

Instructions

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.

2. When mixture is about 5 minutes from finishing, add pineapple. Freeze in airtight container for at least 3­-4 hours, preferably overnight, for best results.

3. 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.)