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Easy Pineapple Coconut Ice Cream

A creamy, tropical delight made with rich coconut milk and juicy pineapple, perfect for family gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups coconut milk Use full-fat for a creamier texture.
  • 1 cup diced pineapple (fresh or canned) Fresh pineapple gives a vibrant flavor.
  • 1/2 cup sugar Can be substituted with honey or alternatives.
  • 1 teaspoon vanilla extract For added flavor.
  • 1 cup shredded coconut Adds texture to the ice cream.
  • 1 pinch salt Enhances the overall flavor.

Method
 

Preparation
  1. In a blender, combine the coconut milk, diced pineapple, sugar, vanilla extract, and a pinch of salt. Blend until smooth.
  2. Fold in the shredded coconut gently to add texture.
  3. Transfer the mixture to an airtight container and freeze for at least 4 to 6 hours, or until firm.
  4. Once ready, scoop into bowls and add your favorite toppings.

Notes

This ice cream can be stored in the freezer for up to two weeks. Let it sit at room temperature for 10 minutes before scooping for easier serving. Avoid over-blending to keep some pineapple chunks.