This post was last updated on August 2, 2014 to include new images and a recipe video.
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.
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.
You could also easily remove the pineapple from this recipe and make a deliciously creamy coconut ice cream.
Just saying.
Watch me make this pineapple coconut ice cream and see how easy it is to make!
- 1 can cream of coconut 15 oz., found in the alcohol mixer or "ethnic" sections of the grocery store
- 1 cup unsweetened 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 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.)
Recipe Video
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..
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.
Help???
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!!
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
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.
Hi! thanks for sharing this easy recipe. I used 2% fat milk and 1/3 fat coconut milk… and my ice cream not set.
Hmmm…how long did you leave it in the ice cream maker?
Hi Lacey. I have a question on the amount this recipe yields. How many ounces are made in this recipe above? Thank you!
Julia, it makes about 1 quart (roughly 32 ounces) of ice cream 🙂
Thank you so much!
You’re very welcome, Julia!
Made this today, it is wonderful! Thanks for the recipe. I will definitely make it again.
Yay! You’re so welcome, Marina 🙂
Do i have to freeze it for 5 hours or can I serve it once is done?
Instead of coconut milk, use regular milk, almomd milk, soy milk, etc.
Hi Denise, I’m sorry but I’ve never tried that substitution before so I don’t know.
I dont have a can of coconut milk just the cream of coconut, can I use a substitute?
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!!!!
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!
Any suggestions on how to make it if I don’t have an ice cream machine?
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.
I’m assuming cream of coconut has sugar in it, right? I really want to have this ice cream!
Yes, Tara. Sorry — it is actually heavily sweetened and, though I no longer have the can handy, I would bet it contains sugar.
WOW. Wow. wow. wowza.
This sounds amazing. Looks like it’s time to break out the Cuisinart ice cream machine for summer!
I hope you enjoy it, Jeanne! Thanks for stopping by.
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 🙂
Right?? I’m with you, Tonya. Good luck with your search — I hope you enjoy the ice cream 🙂