Time: 20 min.
Complexity: easily
Servings: 8

This tropical ice cream may be dairy-free, but it's still smooth and creamy. It's all thanks to the coconut cream. Please note that this recipe uses coconut cream, which is used for cocktails and drinks, and it already contains sugar. So, to make this dessert, you only need frozen pineapple, coconut cream, and coconut flakes for garnish. This Pina Colada is perfect for even those who don't drink alcohol.

Ingredients:

• 1 package (450 g) frozen pineapple chunks
• 1 can (425 g) coconut cream for drinks
• 1 cup sweet coconut flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut cream, coconut ice cream, Pineapple

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Preparation:

Step 1
• Combine frozen pineapple chunks in a food processor with coconut cream and blend until smooth and thick.
Step 2
• Pour the mixture into a loaf pan. Cover with plastic wrap and freeze until completely set, at least 8 hours or overnight.
Step 3
• Meanwhile, toast the coconut flakes. Preheat the oven to 160°C (325°F). Place the coconut flakes on a baking sheet and bake, stirring occasionally, until light golden brown, 10-12 minutes. Let cool.
Step 4
• Divide the ice cream among the bowls and sprinkle with toasted coconut.

Votes: 4