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