Pineapple Coconut Ice Cream

This post was last updated on August 2, 2014 to include new images and a recipe video.

Pineapple Coconut Ice Cream

Peanut butter and jelly.  Chocolate and almonds.  Berries and vanilla.  Lemon and mint.

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

And, of course, pineapple and coconut.  Such great flavor combinations.

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

Add the words “Ice Cream” and you’ve got me listening.

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

I just love pineapple and coconut.  Separately and, even better, together.

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

I also love ice cream.  See where I’m going with this?

Yup — pineapple coconut ice cream!  Genius!  (Let it be noted I misspelled the word “genius” several times and required spell-check for the correct spelling.  Oops!)

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

This ice cream tastes just like a piña colada in a bowl.  It’s quite tasty.  And easy.

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

You could also easily remove the pineapple from this recipe and make a deliciously creamy coconut ice cream.

Pineapple Coconut Ice Cream recipe and images by Lacey Baier, a sweet pea chef

Just saying.

Watch me make this pineapple coconut ice cream and see how easy it is to make!

Pineapple Coconut Ice Cream

Pineapple Coconut Ice Cream
 
Prep time
Cook time
Total time
 
This makes a ridiculously luscious and creamy pineapple coconut ice cream. So yummy!
Author:
Recipe type: Easy
Serves: 6-8
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
  • ½ cup whole milk
  • 2 tbsp. pineapple juice
  • 1 cup coconut flakes, sweetened or unsweetened, plus ¼ cup for garnish, if desired
  • ¾ 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.)

 

Comments

  1. Laura says

    Had this recently and it was absolutely the most outstanding ice cream I have ever tasted – I am now craving it daily! Will be making it this weekend – DELICIOUS!!!!

  2. Katie says

    Made this today in search of a reprieve from the 100
    + heat. This was delicious! Cool, tropical and not too sweet or heavy. Just what you need on a steaming hot day. My family loved every bite!

    • Joan says

      As kids we used a can in a can and rolled it back and forth. Takes a long time but it is worth it.

      We used a regular coffee can in a large coffee can. Ice and salt in the outside can, ice cream mix in the inside can with the lid on and tin foil around it so it didn’t leak.

  3. says

    Pina colada ANYTHING is my kryptonite! This sounds divine, thanks for sharing. Now, to find the ice cream freezer we registered for 9 years ago. LOL :)

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