Best 6 Pineapple Coconut Ice Cream Recipes

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**Indulge in Tropical Delights: A Culinary Journey through Pineapple-Coconut Ice Cream Recipes**

Escape to a world of tropical flavors with our curated collection of pineapple-coconut ice cream recipes. These delectable treats combine the refreshing sweetness of pineapple with the creamy richness of coconut, creating a symphony of flavors that will transport you to a tropical paradise. From classic pineapple-coconut ice cream to unique variations like pineapple-coconut swirl, pineapple-coconut sorbet, and even a vegan pineapple-coconut ice cream, this article offers a recipe for every taste and dietary preference. Whether you're a seasoned ice cream maker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a smooth and successful ice cream-making experience. So, gather your ingredients, prepare your ice cream maker, and embark on a culinary adventure that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-PINEAPPLE ICE CREAM



Coconut-Pineapple Ice Cream image

Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 3h40m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez®)
1 cup half-and-half
¾ cup finely chopped fresh pineapple
½ cup pineapple juice
½ cup coconut flakes
1 teaspoon coconut extract

Steps:

  • Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
  • Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g

PINEAPPLE-COCONUT ICE CREAM



Pineapple-Coconut Ice Cream image

This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!

Provided by Sarah Foster

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 8h45m

Yield 12

Number Of Ingredients 7

4 large egg yolks
½ cup white sugar
1 cup half-and-half
1 cup heavy whipping cream
1 cup crushed pineapple in juice, drained and juice reserved
2 tablespoons cream of coconut (such as Coco Real®)
½ cup sweetened flaked coconut

Steps:

  • Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
  • Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
  • Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
  • Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
  • Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 16.5 g, Cholesterol 102.9 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 14.3 g

PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING



Pineapple Ice-Cream Cake with Coconut Topping image

Categories     Cake     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Frozen Dessert     Coconut     Pineapple     Summer     Gourmet

Number Of Ingredients 16

about eight 3- by 2- by 1/2-inch pieces of pound cake
For the ice cream
1 1/2 cups chopped fresh pineapple
3/4 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 large whole egg
1 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups well-chilled heavy cream
For the topping
2/3 cup well-chilled heavy cream
2 tablespoons sugar
2 tablespoons sour cream
1 cup sweetened flaked coconut, toasted lightly and cooled
1/4 cup sweetened flaked coconut, toasted lightly and cooled

Steps:

  • In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
  • Make the ice cream:
  • In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
  • Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
  • Make the topping:
  • In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
  • Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.

EASY DAIRY-FREE COCONUT-PINEAPPLE ICE CREAM



Easy Dairy-Free Coconut-Pineapple Ice Cream image

This easy ice cream with coconut cream and canned pineapple in juice does not require an ice cream maker. All you need is a bit of time, a blender, and a silicone muffin pan or ice cream pop molds.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 6h20m

Yield 10

Number Of Ingredients 6

1 (8 ounce) can crushed pineapple in juice
1 (13.5 ounce) can unsweetened coconut cream
2 sliced bananas, frozen
1 teaspoon vanilla extract
1 tablespoon honey
½ cup unsweetened shredded coconut

Steps:

  • Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
  • Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
  • Divide coconut mixture among the silicone muffin cups.
  • Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 14.5 g, Fat 17 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 15 g, Sodium 3.9 mg, Sugar 8.2 g

TOASTED COCONUT DACQUOISE WITH ORANGE PINEAPPLE ICE CREAM



Toasted Coconut Dacquoise with Orange Pineapple Ice Cream image

Categories     Cake     Milk/Cream     Ice Cream Machine     Egg     Dessert     Bake     Orange     Coconut     Pineapple     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 19

For ice cream
1/2 fresh pineapple (preferably labeled "extra sweet")
1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon salt
3 large eggs
1 tablespoon finely grated fresh orange zest
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
For meringues
1 1/4 cups sweetened flaked coconut (4 1/2 ounces)
4 large egg whites at room temperature for 30 minutes
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
Accompaniment: orange rum caramel sauce
Special Equipment
an instant-read thermometer; parchment paper; a 9- to 91/2-inch springform pan; a pastry bag fitted with a 1/2-inch plain tip; an ice cream maker

Steps:

  • Prepare ice cream:
  • Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
  • Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
  • Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
  • Make meringues while custard chills:
  • Preheat oven to 350°F.
  • Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
  • Reduce oven to 200°F.
  • Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
  • Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
  • Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
  • Freeze custard while meringues bake:
  • Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
  • Assemble dacquoise:
  • Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
  • About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.

PINEAPPLE COCONUT ICE CREAM



Pineapple Coconut Ice Cream image

This recipe is quick and easy, no cooking required. I like the taste of pineapple and coconut together, so I added coconut extract to my recipe for pineapple ice cream and the results were delicious. I took a freezer of this to an ice cream social yesterday and everyone really enjoyed it. I got lots of compliments on this...

Provided by J. White Harris

Categories     Ice Cream & Ices

Time 15m

Number Of Ingredients 6

3 can(s) sweetened condensed milk
2-1/2 large cans evaporated milk plus enough whole milk, to equal 6 cups milk
1-1/2 pt sour cream, (3 cups)
2 Tbsp coconut extract
1 large can crushed pineapple, undrained
1 small can crushed pineapple, undrained

Steps:

  • 1. Mix all ingredients except pineapple and pour into ice cream freezer.
  • 2. Add in the crushed pineapple into the freezer. As the ladle turns during ice cream making, it will mix in the pineapple. Freeze time will depend on your ice cream maker, for me it takes about 30 minutes.
  • 3. Note: This recipe makes 1-1/2 gallons of ice cream. If you have a smaller capacity freezer you will have to scale down the ingredients.

Tips:

  • Use ripe pineapple. The riper the pineapple, the sweeter and more flavorful the ice cream will be.
  • Freeze the pineapple and coconut milk separately. This will help to create a smooth and creamy texture.
  • Use a high-powered blender or food processor. This will help to break down the frozen ingredients and create a smooth ice cream.
  • Churn the ice cream in an ice cream maker according to the manufacturer's instructions.
  • If you don't have an ice cream maker, you can freeze the ice cream mixture in a covered container and stir it every few hours until it is frozen.

Conclusion:

Pineapple coconut ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a cool and refreshing snack on a hot summer day or a sweet and creamy dessert to enjoy after a meal, pineapple coconut ice cream is a great choice.

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