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.

Best Pineapple and Coconut Ice Cream

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

Scale

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