Pina Colada in an ice cream bowl? Yes, please! Just a hint of rum flavor and a fantastic pineapple and coconut combination makes this absolutely perfect for summer. I realize it isn't summer yet for most of the states. Here in the desert though, we have been in the 70s for the past couple weeks. I had half a fresh pineapple left from the salad I made last week, so that was all the excuse I needed to finally try this recipe. I loved this. Absolutely loved it. I can see this being a regular ice cream in my freezer all summer long.
Toasted Coconut Pina Colada Ice Cream
recipe inspired by David Lebovitz
(1) 13 ounce can Thai coconut milk
1/2 fresh pineapple, 1 3/4 cups puree
1 cup sugar
pinch of salt
1 tablespoon dark rum
1 cup toasted coconut, reserve about 1/4 cup of this as topping
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, pureed pineapple, sugar, salt and rum. Pour into the ice cream machine and freeze according to manufacturer's directions.
While the machine is working, 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. Enjoy!
Click here for printable recipe
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