Pineapple Coconut Ice Cream

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!)

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!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

3.8 from 5 votes
Pineapple Coconut Ice Cream Square Recipe Preview Image
Pineapple Coconut Ice Cream
Prep Time
8 mins
Cook Time
4 hrs
Total Time
4 hrs 8 mins
This makes a ridiculously luscious and creamy pineapple coconut ice cream. So yummy!
Categories: Sweets
Difficulty: Easy
Keyword: pineapple and coconut ice cream, pineapple coconut ice cream, pineapple coconut ice cream recipe
Servings: 4 cups
Calories: 177 kcal
Author: A Sweet Pea Chef
  • 2 13.5-oz cans full fat coconut milk
  • 1 cups fresh pineapple chunks (plus more for topping, see below)
  • 1 cup coconut flakes unsweetened, plus 1/4 cup for garnish, if desired
  • 3/4 cup finely chopped fresh pineapple for topping
  1. Combine coconut milk, fresh pineapple, and coconut flakes in a large mixing bowl. Pour into ice cream maker and freeze according to the manufacturer's instructions.

  2. When mixture is about 5 minutes from finishing, add more pineapple, if desired. 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.)

Recipe Video

Nutrition Facts
Pineapple Coconut Ice Cream
Amount Per Serving (0.5 cups)
Calories 177 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 12g60%
Sodium 9mg0%
Potassium 194mg6%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 9g10%
Protein 2g4%
Vitamin A 42IU1%
Vitamin C 35mg42%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

31 thoughts on “Pineapple Coconut Ice Cream

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  4. I’m making it right now. It’s taking long to set in my ice cream machine and I’ve never had that issue with other recipes or flavor. I just took a little to taste coz I just realized there’s no sugar in it, I’m not tasting any sweetness. I make ice cream ALL THE TIME. I hope this one doesn’t disappoint.

  5. 2 stars
    Pretty disappointing. It seemed to good to be true without sugar and cream in the recipe. And guess what, it tastes more like a sorbet and it needs cream and sugar..

  6. I followed the recipe to the letter…even refrigerated the batter overnight to ensure chilled start. Poured it into my frozen ice cream canister (was in the freezer two whole days). After 30 min., the ice cream was still in liquid form???? What can I do to salvage these expensive ingredients? Perhaps cook it in a sauce pan until hot, then add 3 egg yolks (tempered) and cook until it coats the back of a wooden spoon? I am at a total loss, here. I noted that another person had the same problem.


  7. 5 stars
    I’ve been looking around to recreate Hagan Daz pineapple coconut ice cream!!! A pint is almost $4!!! The only thing I’d do different next time (and there will definitely be a next time) would be to soak the coconut flakes. Mine were a dry dry dryyyy. Other than that, I am in heaven!!! Thank you!!

  8. 2 stars
    Made this with actual cream of coconut and it turned out terrible because there is no sugar in it. If making definitely add sugar or use the can like the author which has added sugar in it. Blech-total waste of time and ingredients, really disappointing

  9. I’ve just made this recipe! First time making ice cream and it was very easy. The only thing I’m noticing right away is that my finished product is not sweet! Is that how it should be or did I forget an ingredient like sugar? If I do want it sweet like the Thrifty ice cream do I just add sugar?
    Thank you for this recipe.

  10. Hi! thanks for sharing this easy recipe. I used 2% fat milk and 1/3 fat coconut milk… and my ice cream not set.

  11. 5 stars
    Hi Lacey. I have a question on the amount this recipe yields. How many ounces are made in this recipe above? Thank you!

  12. 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!!!!

  13. 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!

    1. 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.

  14. 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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