Description
A tropical delight that combines creamy coconut and sweet pineapple flavors, perfect for hot summer days or festive gatherings.
Ingredients
Scale
- 1 can (400 ml) coconut cream
- 1 can (400 g) crushed pineapple, drained
- 1 can (397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (toasted for added flavor, if desired)
Instructions
- In a large mixing bowl, combine the coconut cream and sweetened condensed milk. Use a whisk or electric mixer to blend them together until smooth and creamy.
- Stir in the vanilla extract, mixing well to incorporate the flavor into the coconut cream mixture.
- Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the mixture.
- Fold in the shredded coconut, reserving a small amount for topping if desired.
- Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
- Cover the container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 4-6 hours, or until it is firm.
- Once the ice cream is fully frozen, scoop it into bowls or cones and enjoy.
Notes
- For a lighter version, use coconut milk instead of coconut cream.
- Swap sweetened condensed milk with coconut cream for a dairy-free option.
- Add a splash of rum extract for an extra tropical flavor.
- Store in an airtight container in the freezer to prevent ice crystals from forming.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: No-Churn, Coconut, Pineapple, Ice Cream, Dessert, Tropical