The flavor combination of coconut and pineapple is just divine! Try this simple, clean eating Pineapple Coconut Ice Cream for a delicious alternative to store bought, processed ice cream.
Peanut butter and jelly. Chocolate and almonds. Berries and vanilla. Lemon and mint. And, of course, pineapple and coconut. Such great flavor combinations. Cuz I adore coconut. The natural flavor and touch of sweetness just send me over the moon. And yes, when paired with juicy can’t resist pineapple, it’s the absolute best. It makes any recipe so much better, like in my Protein Fudgesicles, it makes it so rich and creamy!
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 homemade ice cream. See where I'm going with this? Yup -- pineapple coconut ice cream! It's what I call a delightful tropical indulgence of the clean eating kind. Genius!
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 and sweet coconut ice cream. Just saying. Watch me make this pineapple coconut ice cream and see how easy it is to make! And no ice cream maker required!
Is Pineapple Coconut Ice Cream Healthy?
Yes, this pineapple coconut ice cream is healthy. Because there are only 3 simple ingredients, you don’t have to worry about what you are eating. It’s not complicated to make which means you can have it any time you get a craving!
This recipe calls for canned coconut milk, and I am sure to check the label as I shop for groceries. I buy coconut milk without preservatives, added sugar and additives. You may see guar gum – it adds more fiber (it’s used to thicken) and may help decrease cholesterol levels. So don’t worry if you see guar gum, it’s safe.
Of course, too much of a good thing is always bad and guar gum is no exception. Some people can have bloating and digestive upset if they eat too much guar gum.
As for the pineapple:
- It’s loaded with Vitamin C and manganese
- It has antioxidants
- The bromelain may have cancer-fighting properties
- It may fight inflammation
- It’s good for the immune system
What Is In Pineapple Coconut Ice Cream?
Here is what you need to make this most luxurious ice cream! Simple to make but with the highest quality ingredients, this tropical delight will be your new luxury treat. Enjoy!
- Full fat coconut milk: Use full fat coconut milk for a creamier ice cream
- Pineapple: Use ripe pineapples cut into chunks and be sure to save some small pieces for topping the ice cream in your bowl-->yum
- Coconut flakes: Add them to the ice cream mixture and toast more for an extraordinary ice cream topping
As you can see, this pineapple coconut ice cream is clean eating all the way - no gmo ingredients here. A few simple foods make a delicious dessert that tastes ah-mazing every single time!
Does Coconut Milk Freeze Solid?
Yes, coconut milk freezes solid and that’s why it’s so terrific for this best-tasting ice cream recipe. Coconut milk adds a creaminess as opposed to just a crystal-like consistency. So remember, full fat coconut milk is the way to go for a coconut cream deliciousness.
How to Store Pineapple Coconut Ice Cream
When we have leftovers of this ice cream (rarely!!), I store it in an airtight container in the freezer for up to a week. It’s best when fresh, and oh-so wonderful on hot summer days! You can also wrap plastic wrap over the top and cover it with foil, but make sure it’s well sealed.
More Frozen Treat Recipes
I’ve got a lot of recipes on the blog you’ve got to try when you want a cold and refreshing treat! Ready for a cool dessert? Try one of these and let your dessert kind of creativity flow!
- 2-Ingredient Pineapple Sorbet
- Peach Ice Cream
- Chocolate Banana Ice Cream
- 15-Minute EASY Pumpkin Ice Cream
- 4 Ingredient Strawberry Frozen Yogurt
- Red, White & Blue Fruit Popsicles
This post contains affiliate links for products I use regularly and highly recommend.
Pineapple Coconut Ice Cream
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 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 ¼ cup for garnish, if desired
- ¾ cup finely chopped fresh pineapple for topping
Instructions
- Combine coconut milk, fresh pineapple, and coconut flakes in a large mixing bowl. Pour into a Ziploc bag and freeze for about 3 hours.
- Break the frozen mixture into pieces and blend in a food processor.
- Put in a freezer safe container and freeze overnight (or 3-4 hours at least)
- Remove from the freezer and enjoy!
- 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.)
Lisa Kirkpatrick
I can’t eat fresh pineapple. It makes my tongue swell and get little blisters. I can eat canned pineapple. Could I substitute canned?
Griff Neilson
Loved this Lacey! I love the simplicity of this recipe for it does NOT lack on flavor! I also had a few of my clients give it a try and they also loved it! I can't wait to try some dinner recipes now. Thank you! 🙂
JCL
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.
Mark A
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..
Joan Williams
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???
Ashli
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!!