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.
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.)