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Toasted Coconut Pina Colada Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 1 hour 30 minutes (including churning and freezing time)
  • Yield: 4 servings
  • Category: Dessert
  • Method: Churning (Ice Cream Machine)
  • Cuisine: Caribbean
  • Diet: Vegetarian

Description

This Toasted Coconut Pina Colada Ice Cream combines creamy Thai coconut milk with fresh pineapple puree and toasted coconut for a tropical, refreshing dessert. Infused with a hint of dark rum and topped with crunchy toasted coconut, it’s a perfect treat to evoke island vibes in every scoop.

Ingredients

Ice Cream Base

  • 1 (13 ounce) can unsweetened Thai coconut milk
  • 1/2 fresh pineapple (about 1 3/4 cups pineapple puree)
  • 1 cup sugar
  • Pinch of salt
  • 1 tablespoon dark rum

Topping

  • 1 cup toasted coconut (reserve 1/4 cup for topping)

Instructions

  1. Prepare Pineapple Puree: Place the fresh pineapple chunks in a blender and blend until the mixture is slightly chunky, not completely smooth, to retain bits of pineapple in the ice cream for texture.
  2. Mix Ice Cream Base: In a mixing bowl, whisk together the Thai coconut milk, 1 3/4 cups of the fresh pineapple puree, sugar, a pinch of salt, and dark rum until fully combined.
  3. Churn the Ice Cream: Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  4. Toast the Coconut: While the ice cream is churning, preheat the oven to 350°F (175°C). Spread 1 cup of coconut evenly on a baking sheet and toast for 6-7 minutes until lightly browned and fragrant. Remove from oven and let cool.
  5. Combine Toasted Coconut: When the ice cream is finished churning, gently fold in about 3/4 cup of the toasted coconut.
  6. Freeze Until Firm: Transfer the ice cream to a freezer-safe container and freeze until firm to your desired consistency.
  7. Serve: Serve scoops topped with the reserved toasted coconut and optional pineapple chunks for extra flavor and texture. Enjoy your tropical frozen treat!

Notes

  • Thai coconut milk is highly recommended for the best flavor and creaminess in coconut-based ice creams.
  • Leaving small chunks of pineapple in the ice cream adds a delightful texture contrast.
  • Use an ice cream machine for best results when churning the ice cream base.
  • Toasting the coconut enhances its flavor and gives a pleasant crunch for toppings and mix-ins.

Find it online: https://cookedbylina.com/toasted-coconut-pina-colada-ice-cream-recipe/