Pina Colada fruit ice
Votes: 1
Time: 10 minutes plus freezing time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This coconut-pineapple ice cream tastes so similar to the popular summer drink, Pina Colada! Blend fresh pineapple with sweet coconut milk and add cacao nibs, which add crunch and a subtle chocolate contrast to the tropical ice cream. Freeze in special molds. Pina Colada lovers can experiment by adding a splash of rum to the fruit mixture before freezing.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 0.5 cup coconut milk
- 1/3 cup sugar
- Half a two-kilogram pineapple, peeled and cored
- 2 tbsp. l. cocoa nibs
- Special equipment: 4 ice cream molds of 120 ml each, or 6 molds of 90 ml each; 4-6 ice cream sticks
We recommend
Recipes with similar ingredients: coconut milk, cocoa, Pineapple
Cooking the dish according to the recipe:
- In a small saucepan, combine coconut milk, sugar, and a pinch of salt and place over medium heat. Heat, stirring occasionally, for about 5 minutes, until all the sugar has dissolved. Cool completely at room temperature, at least 30 minutes.
- Meanwhile, coarsely chop 3/4 of the prepared pineapple (you should get 2 heaping cups). Cut the remaining pineapple into 0.8 cm pieces (about the size of a large corn kernel).
- In a blender, combine the sweetened coconut milk and chopped pineapple until smooth, scraping down the sides as needed to remove any splatter. Pour the mixture into a large measuring cup with a liquid spout. Stir in the remaining pineapple chunks and cacao nibs.
- Pour the mixture into popsicle molds, leaving 0.5 cm from the top (the mixture will expand). Insert popsicle sticks and freeze for at least 5 hours or overnight. Once the ice cream is ready, remove it from the molds and enjoy.
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