PIÑA COCO ICE CREAMS (FROZEN SUNSHINE)

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PIÑA COCO ICE CREAMS (FROZEN SUNSHINE)
Servings
large ice creams
Ingredients
  • 1 400 g/ml can of coconut cream see notes
  • 3 cups of fresh pineapple cut into 10cm chunks
  • 1 tablespoon of honey more to taste
  • a handful of unsweetened shredded coconut
Servings
large ice creams
Ingredients
  • 1 400 g/ml can of coconut cream see notes
  • 3 cups of fresh pineapple cut into 10cm chunks
  • 1 tablespoon of honey more to taste
  • a handful of unsweetened shredded coconut
Instructions
  1. Place coconut cream in a blender with the honey. Combine thoroughly.
  2. Add the pineapple and blend on low. Slow and low is the go here, the pineapple chunks are a delicious addition to the ice creams so leave some and you won't regret it!
  3. Taste and add additional honey if you desire.
  4. Pour into molds (this makes enough for 6 large ice creams and freeze.
  5. Remove from molds and sprinkle with shredded coconut. Wrap in wax paper to store in freezer or eat immediately!
  6. Enjoy!
Recipe Notes

To separate the cream from the water, place a can of coconut milk in the refrigerator overnight). Open the can and drain the water, setting aside to use for another purpose (great to add to smoothies!


Written by mattsadmin