Palauan Pineapple Coconut Ice Cream
Indulge in the tropical flavors of Micronesia with this Palauan Pineapple Coconut Ice Cream recipe. This creamy and refreshing dessert is perfect for hot summer days or any time you're craving a taste of paradise.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- In a large bowl, combine the sweetened condensed milk, coconut milk, crushed pineapple, and vanilla extract. Mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pineapple coconut mixture until fully combined.
- Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap.
- Freeze for at least 4 hours or until firm.
- Scoop and serve the Palauan Pineapple Coconut Ice Cream, garnished with additional pineapple or shredded coconut if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 4 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 3g
- Carbohydrates
- 35g
- Fat
- 11g
Supplies
Large mixing bowl Whisk or spatula Freezer-safe container
Tools
Hand mixer or stand mixer (optional)
Serving suggestions
Serve the ice cream in coconut shells for an authentic tropical presentation.
Tips & tricks
For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
Cost
$10