Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crushed pineapple, drained
- 1/3 cup maraschino cherries, chopped
- 1/2 cup shredded sweetened coconut
- 1 tsp coconut extract
- 2 tbsp pineapple juice (optional)
- 1–2 tbsp white rum or 1 tsp rum extract (optional)
- 2–3 drops red food coloring (optional)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form using a hand mixer.
- In a separate bowl, combine sweetened condensed milk, drained pineapple, chopped cherries, shredded coconut, coconut extract, pineapple juice, and rum if using.
- Gently fold the whipped cream into the fruit mixture until fully combined.
- Add a few drops of red food coloring for a pink hue if desired and stir gently.
- Pour the mixture into a freezer-safe container, smooth the top, and cover.
- Freeze for at least 6 hours or overnight until firm.
Notes
- Drain fruit well to prevent iciness.
- Use real rum for a boozy version, but no more than 2 tbsp.
- Add mango or papaya chunks for extra tropical flair.
- For a dairy-free version, use coconut cream and plant-based condensed milk.
- Let sit at room temp for 5–10 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Caribbean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 26g
- Sodium: 65mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
