We´ve been having ice cream every day for a few weeks now. My boys love the anticipation of what flavors to mix each afternoon, it´s been so much fun!
With so many pineapples on sale, yesterday we enjoyed this delicious pineapple and coconut ice cream. The pineapple contains a lot of water, if it´s used by itself, the ice cream doesn´t come out very creamy. You need to add some liquid. I used coconut milk, which is very creamy and adds flavor to the ice cream. But if you do not have it, you can use coconut yogurt, or just plain yogurt. I didn´t add any sugar, it´s not overly sweet, if you wish add some honey or sugar.
I´m sure there are a lot of places where you can get frozen fruit, but if you can´t, like here in Paraguay, the night before do the following: peel the pineapples, cut them into pieces of about 4cm, put them on a tray covered with wax paper and freeze. The next day you have fruit ready for some ice cream. Another thing I like to do is, cut a lot of fruit, and after it has frozen, put them away in smaller portions. Take advantage when you see cheap fruit!
Finally the coconut. I recommend to toast the coconut in a frying pan before serving, I know it´s one more step, but when toasted, the coconut flavors intensifies, making this ice cream a real treat.
- 500 gr. Peeled, cut and frozen pineapple
- 1 cup coconut milk, or coconut yogurt
- 4 tablespoons of toasted coconut
How to make it
- Add the pineapple and coconut milk in the food processor. Process until creamy. Serve immediately with a little toasted coconut.