Serves 4 – 6
Preparation time: 10 minutes
Cook time: 20 – 30 minutes
2 cans coconut milk ( full fat, 270 ml )
2 large pineapples
¾ cup unsweetened desiccated coconut ( for ice cream)
¼ cup unsweetened desiccated coconut ( for topping )
Chill coconut milk in the fridge overnight this will separate the water from the coconut cream ( when I have run out of chilled coconut milk I place the cans in the freezer for about 40 minutes, this still works but is harder to work with).
When you open the cans of coconut milk you will see hardened coconut cream formed at the top of the can. Separate the cream from the liquid, the liquid won’t be necessary for this recipe.
Cut the pineapples into chucks and process it along with the ¾ cup of desiccated coconut using an S blade chopper. After a minute or two add the coconut cream and process again until the mixture has combined.
Add this mixture to an ice cream maker.
Top with unsweetened desiccated coconut.