22
Nov
PIÑA COCO ICE CREAMS (FROZEN SUNSHINE)
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
- Place coconut cream in a blender with the honey. Combine thoroughly.
- 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!
- Taste and add additional honey if you desire.
- Pour into molds (this makes enough for 6 large ice creams and freeze.
- Remove from molds and sprinkle with shredded coconut. Wrap in wax paper to store in freezer or eat immediately!
- Enjoy!
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!