Toasted Coconut Pina Colada Ice Cream
Recipe inspired by and with thanks to David Lebowitz
Ingredients
4 servings
Instructions
- Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, 1 3/4 cups of the pineapple puree, sugar, salt, and rum. Pour into the ice cream machine and freeze according to manufacturer's directions.
- While the ice cream is churning, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.
- When the machine is finished, stir in about 3/4 cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top, along with chunks of pineapple, if desired. Enjoy!
Nutrition per serving
399kcal
💰 Cost Estimate
Total Ingredients
$144.00
$144.00
Per Serving
$36.00/serving
$36.00/serving
🏠 Savings
~$288.00 vs buying!
~$288.00 vs buying!
📋 Price Breakdown (83% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| can unsweetened Thai coconut milk | 1 oz | $5.00 |
| fresh pineapple | 0.5 | $99.00 |
| sugar | 1 cup | $13.00 |
| pinch of salt | - | - |
| dark rum | 1 tbsp | $15.00 |
| toasted coconut | 1 cup | $12.00 |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...