Peanut butter and jelly. Chocolate and almonds. Berries and vanilla. Lemon and mint.
And, of course, pineapple and coconut. Such great flavor combinations.
Add the words “Ice Cream” and you’ve got me listening.
I just love pineapple and coconut. Separately and, even better, together.
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!)
This ice cream tastes just like a piña colada in a bowl. It’s quite tasty. And easy.
You could also easily remove the pineapple from this recipe and make a deliciously creamy coconut ice cream.
Pineapple Coconut Ice Cream
1 can (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
1 cup 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)
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 5-6 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.)