Ingredients

The following ingredients have 4 Servings
  • 2 x 14 oz can coconut cream
  • 1/2 cup + 1 tablespoon maple syrup
  • 2 tablespoons pineapple juice
  • 1/2 teaspoon imitation rum extract (optional)
  • 1 cup finely chopped pineapple
  • 3/4 cup coconut flakes (unsweetened)

Instruction

  • Put coconut cream in the refrigerator overnight. In the morning, the cream will be really thick. Scoop it out and transfer to a bowl.
  • Beat the coconut cream using your wire whisk attachment or using your hand mixer until smooth and peaks form.
  • Add maple syrup, imitation rum extract, pineapple juice and mix till combined.
  • Fold in finely chopped pineapple and mix. Transfer the ice cream to a freezer safe container and freeze until firm, preferably overnight.
  • Before serving the pina colada ice cream, toast some coconut flakes. Pre heat oven to 350 F degrees. Line a baking tray with parchment paper.
  • Transfer the coconut flakes onto the baking tray. Toast at 350 F for 7-8 minutes or till the flakes are lightly browned. Remember to toss the flakes once in between.
  • Scoop out the ice cream and add toasted coconut flakes on top. Serve immediately.