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Pineapple Coconut Ice Cream

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.

Categories Sweets
Difficulty Easy
Keyword pineapple and coconut ice cream, pineapple coconut ice cream, pineapple coconut ice cream recipe
Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
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 a Ziploc bag and freeze for about 3 hours.

  2. Break the frozen mixture into pieces and blend in a food processor.

  3. Put in a freezer safe container and freeze overnight (or 3-4 hours at least)

  4. Remove from the freezer and enjoy!

  5. 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.)

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.