Ingredients
The following ingredients have 7 Servings
- 2 13.5-oz cans full fat coconut milk
- 1 cups fresh pineapple chunks ((plus more for topping, see below))
- 1 cup coconut flakes (unsweetened, plus 1/4 cup for garnish, if desired)
- 3/4 cup finely chopped fresh pineapple (for topping)
Instruction
- Combine coconut milk, fresh pineapple, and coconut flakes in a large mixing bowl. Pour into a Ziploc bag and freeze for about 3 hours.
- Break the frozen mixture into pieces and blend in a food processor.
- Put in a freezer safe container and freeze overnight (or 3-4 hours at least)
- Remove from the freezer and enjoy!
- Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325 degrees. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)
