Pineapple Coconut Ice Cream

Serves: 6

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.

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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)


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.)


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