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    Home | Recipes | All Desserts

    Pineapple Coconut Ice Cream

    By Adriana Harlan | 2 Comments | Published: Aug 1, 2013 · Modified: Dec 15, 2020

    Recipe Reviews
    5 from 2 reviews

    This Pineapple Coconut Ice Cream not only has a rich tropical flavor, it is also creamy and smooth. Dairy free and paleo.

    whole pineapple cut in half with one half filled with paleo pineapple coconut ice cream on white plate with two spoons

    For this recipe I combined two of Hawaii's exotic fruits, pineapple and coconut. Chunks of fresh pineapple and coconut turned this recipe into a truly indulgent ice cream.

    This ice cream not only has a rich tropical flavor, it is also creamy and smooth. I was able to achieve this texture by preparing a fresh batch of coconut milk and combining that with an egg, arrowroot powder, vanilla and raw, unrefined honey. The result was simply delicious! Enjoy.

    Note: Instead of making your own coconut milk using unsweetened shredded coconut and water, you can use 2 ½ cups of full fat coconut milk from a can. Also, I was able to buy a mature fresh coconut that had very thick meat inside. Alternatively, you can add dried coconut flakes to your ice cream.

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    Pineapple Coconut Ice Cream (Dairy-free, Paleo)

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :8 (1.5 quarts)
    Prep :20 minutes mins
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    Ingredients

    • 1 ½ cups unsweetened shredded coconut
    • 3 cups hot water
    • 2 tablespoons arrowroot powder
    • 1 egg
    • 3 tablespoons raw honey
    • pinch fine himalayan salt
    • 1 tablespoon vanilla extract
    • 1 cup fresh pineapple, chopped
    • ½ cup fresh coconut meat, chopped (or dried coconut flakes)
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Begin by making the fresh coconut milk by blending the water and shredded coconut in a blender for 2 minutes. Strain the milk into a medium saucepan using a fine mesh strainer or cheesecloth (this should yield 2 ½ cups of coconut milk). Alternatively, you can use 2 ½ cups of full fat coconut milk from can.
    • Whisk in the arrowroot powder until dissolved, then mix in the egg, raw honey and salt.
    • Bring mixture to a light boil slowly over medium heat, stirring frequently. Once it starts to bubble, remove from heat and mix in the vanilla extract.
    • Refrigerate overnight and process the chilled mixture in your ice cream maker.
    • Mix the chopped pineapple and coconut meat into the ice cream and serve.

    Notes

    Recipe yields 1.5 quarts. Store in an airtight container in the freezer.

    Nutrition per serving

    Calories: 186.7kcalProtein: 2.2gFat: 13.5gSaturated Fat: 11.6gSugar: 10.3gFiber: 3.6gCarbohydrates: 16.1gNet Carbs: 12.5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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