Pineapple Coconut Ice Cream
A pina colada in a bowl. Delicious.
Dovetailing Tip: Use the crushed pineapple from Meal 5 to make the ice cream for today's meal. The ice cream takes about 4 hours, so plan accordingly.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (15-ounce) can | 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 tablespoons | 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) |
Directions:
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 3-4 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.)
Source: asweetpeachef.com
