If you’re dreaming of tropical flavors but don’t want to fuss with complicated desserts, this pineapple and coconut ice cream recipe is about to become your new favorite treat. Smooth and tangy with a burst of tropical flavor, this homemade pineapple and coconut ice cream captures the timeless combination of fruit and coconut in each cool, refreshing spoonful. Whether you’re hosting a summer gathering or just craving something sweet after dinner, you’ll love how this easy, no-cook dessert fits seamlessly into your no-bake kitchen lineup.
The Story & Connection
Memory and Meaning
Some desserts just have a way of transporting you to another place, don’t they? For me, pineapple and coconut ice cream evokes balmy Brooklyn summers spent lounging on rooftops, wishing I could bottle up the feeling of sunshine and salt air. My love for this flavor combo grew from family vacations and sidewalk scoop shops, and ever since, the blend of sweet pineapple and creamy coconut has meant instant happiness. It’s pure nostalgia for those carefree, sun-filled memories, bringing that easygoing vacation spirit into my own kitchen.
Kitchen Context and Emotion
There’s just something about making ice cream at home that feels joyful and a bit magical. You take simple ingredients, blend them together, and suddenly, there’s a scoopable delight waiting for you in the freezer. With its tropical flavors, this no-bake pineapple and coconut ice cream recipe manages to deliver joy even on gray weekdays. The process, as straightforward as whipping up a quick batch of easy cottage cheese ice cream bars, fills my kitchen with excitement, and the payoff is always worth it.
Ingredients List
Before we start, gather everything you need for creamy pineapple and coconut ice cream perfection. The ingredients are simple, but they each bring something special:
| Ingredient | Amount |
|---|---|
| Milk (whole or 2%) | 1 cup |
| Cream of coconut | 14 oz (1 can) |
| Half and half or heavy cream | 1½ cups |
| Toasted flaked coconut | 1 cup |
| Pineapple bits (drained if canned) | 8 oz |
Unique or Sensory Ingredients
Cream of coconut, distinct from coconut milk, offers a rich, sweet tropical flavor and creamy consistency, making it an ideal foundation for pineapple and coconut ice cream.. Toasted coconut flakes give toasty, nutty notes and a lovely bit of chew, while the pineapple packs each spoonful with juicy, tangy brightness. What I love about this treat is that the flavors remain vibrant, while the combination of juicy fruit pieces and coconut ribbons adds playful texture to every spoonful.
Smart Substitutions + Health
Dietary needs? No problem! Try light coconut milk in place of some or all of the cream to cut fat while bumping up coconut flavor. For a dairy-free version, substitute full-fat coconut cream and your favorite plant-based milk for the dairy. If you want a lower sugar option, swap in unsweetened coconut and use pineapple packed in juice, not syrup. Just like my lemon cream cheese bars, this recipe is easy to adapt for your dietary preferences.
| Swap | Result |
|---|---|
| Coconut cream for heavy cream | Dairy-free, richer coconut flavor |
| Unsweetened coconut for sweetened | Lower sugar, more natural coconut taste |
| Pineapple juice for bits | Smoother, less chunky texture |
Step-by-Step Instructions
Detailed Steps with Tips
Making pineapple and coconut ice cream is as easy as pie, maybe easier! Let’s break it down so you can get to your first dreamy scoop.
- Blend the base: Pour the milk and cream of coconut into a blender and whirl on high until everything is silky smooth. This ensures no lumps and a perfectly integrated flavor.
- Add creaminess: Gently stir in the half and half (or heavy cream) by hand. Stirring, not blending, keeps the cream light and the ice cream’s texture luxuriously smooth.
- Layer in the fun: Fold the pineapple bits and toasted flaked coconut into your mixture with a large spoon. You’ll want to do this gently to keep those chunks and flakes intact for texture.
- Churn: Pour the mixture into your ice cream maker and let it churn according to your machine’s instructions, usually 25-30 minutes, until thick and soft-serve-like.
- For the final step : spoon the freshly churned ice cream into a container that’s safe for the freezer.. Press wax paper against the surface to prevent ice crystals. Freeze 6 hours or overnight for best scoopability.
If you love easy desserts with minimal work, check out my mini no-bake cheesecakes for more instant gratification.
Mistakes to Avoid
First, don’t skip blending the milk and cream of coconut, undissolved clumps can ruin the texture. Always make sure your pineapple is well drained; excess juice will make the ice cream icy instead of creamy. Avoid over-blending after adding pineapple and coconut, or you’ll lose those delightfully chewy bits. Finally, don’t rush the freezing time. Letting the pineapple and coconut ice cream fully set ensures a perfect scoop every time, especially if you’re hoping for that gorgeous presentation.
Serving, Storing, and Variations
Creative Serving Suggestions
There are endless ways to serve up your pineapple and coconut ice cream. For extra flair, sprinkle toasted coconut on top or add a drizzle of homemade pineapple sauce. Try sandwiched between two coconut cookies or spooned over a slice of fresh fruit for a light and breezy dessert. Hosting a party? Pair with no-bake lemon bars for a tropical dessert bar. For a crowd, set up an ice cream sundae station with toppings like chopped macadamias, dried mango, or white chocolate chips.
Storage Tips and Dietary Versions
Store your pineapple and coconut ice cream in an airtight, freezer-safe container, and place a sheet of wax paper on top to help prevent ice crystals from forming. It’s at its best for up to 2 weeks, though it rarely lasts that long in my house. Before serving, allow the ice cream to rest at room temperature for about 10 minutes so it can soften slightly. Looking for something vegan or lower in sugar? Substitute full-fat coconut milk for dairy and choose unsweetened coconut. If you’re a fan of fruity twists, swap the pineapple for mango or swirl in a ribbon of berry puree, like the ones from my no-bake strawberry cheesecake bars.
FAQs
Can I blend pineapple and coconut together?
Absolutely! Blending pineapple and coconut together yields a sweet, creamy base perfect for ice cream, smoothies, or tropical sauces. In pineapple and coconut ice cream, blending helps evenly distribute the flavors and creates a luscious texture. For this recipe, blend the cream of coconut with milk first, then add pineapple and coconut for interesting bursts of flavor and texture.
What are the ingredients in pineapple coconut ice?
Classic pineapple coconut ice typically contains pineapple, coconut (often cream of coconut), dairy (such as milk or cream), and sweetener. In this recipe, you’ll use milk, cream of coconut, half and half or heavy cream, pineapple bits, and toasted flaked coconut. Each ingredient plays a key role in creating a creamy and tropical flavor.
Can I use coconut milk instead of heavy cream in ice cream?
Definitely! Coconut milk is a great dairy-free alternative to heavy cream for ice cream. It imparts a naturally sweet, rich coconut flavor. For the best results, use full-fat coconut milk or coconut cream; this gives pineapple and coconut ice cream a creamy texture. Just keep in mind that it will be less rich than if you use heavy cream or half and half, but still absolutely delicious.
Why is my homemade pineapple ice cream bitter?
Bitterness in homemade pineapple ice cream can result from underripe or over-processed pineapple. Fresh pineapple contains an enzyme that can develop a slightly bitter taste when not fully ripe or if left too long with dairy. Use ripe, sweet pineapple or high-quality canned pineapple to avoid bitterness and always drain well before adding to your mixture.
Conclusion
Dive into tropical bliss with this creamy pineapple and coconut ice cream recipe, a perfect way to enjoy sun-kissed flavors at home, no oven required. It’s easy to make, endlessly customizable, and guaranteed to bring smiles around the table. For more cool desserts and no-fuss treats, take a peek at my cottage cheese ice cream bars or try the zesty charm of no-bake lemon bars. Gather your ingredients, start blending, and let me know how your tropical escape turns out. I can’t wait to see what you create in your own no bake kitchen!
Print
Best Pineapple and Coconut Ice Cream – Easy Homemade Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
Imagine a sun‑kissed island paradise in every spoonful. This pineapple and coconut ice cream is silky, tropical, and completely halal, no alcohol, just pure, creamy joy that’s perfect for sharing or sneaking a scoop solo.
Ingredients
1 cup milk
14 oz cream of coconut
1½ cups half and half or heavy cream
1 cup toasted flaked coconut
8 oz pineapple bits
Instructions
1. Pour the milk and cream of coconut into a blender and whirl until perfectly smooth.
2. Gently stir in the half and half or cream to keep things light and dreamy.
3. Fold in the pineapple chunks and toasted coconut shreds with a big, cheerful spoon.
4. Churn the mixture in your ice cream maker until it’s luscious and thick.
5. Transfer to a freezer‑safe container and freeze until set, about 6 hours (or overnight for maximum scoopability).
Notes
Make sure to use cream of coconut that is labeled halal or alcohol‑free.
Toasting the coconut adds a lovely nutty crunch and depth of flavor.
No ice cream maker? Freeze the mixture in a shallow dish and stir every 30 minutes until it firms up for a similar texture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Churned ice cream
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 41 g
- Sodium: 68 mg
- Fat: 21 g
- Saturated Fat: 17 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 20 mg