Pineapple And Coconut Ice Cream
Pineapple and Coconut Ice Cream is a popular dessert in Fijian cuisine, known for its refreshing tropical flavors. This creamy and fruity treat is perfect for cooling down on a hot day.
Ingredients
- 1 can (20 oz) crushed pineapple, drained
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- In a blender, combine the drained crushed pineapple, coconut milk, sugar, and vanilla extract. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop the pineapple and coconut ice cream into bowls or cones and serve chilled.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 4 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Fat
- 12g
- Protein
- 2g
Supplies
Blender Ice cream maker Freezer-safe container
Tools
Spatula Measuring cups and spoons
Serving suggestions
Serve the Pineapple and Coconut Ice Cream with a sprinkle of toasted coconut flakes on top for added texture and flavor.
Tips & tricks
For a creamier texture, use full-fat coconut milk in this recipe.
Cost
$8