Pineapple Coconut Ice Cream



  • 1 1/2 lbs frozen pineapple (or fresh but needs to freeze for 8 hours)
  • 1 1/4 cup unsweetened coconut cream 
  • 1/4 cup light agave nectar 
  • Pinch on kosher salt 
  • Toasted coconut for garnish 


  1. Place your pineapple, coconut milk. agave, and salt in your blender or food processor and pulse until smooth. 
  2. Transfer to an airtight container and freeze until firm (at least 1 hour).
  3. Serve and garnish with toasted coconut. [/recipe]

Adapted from Food & Wine.


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