Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Sophie and Martin
Ingredients
1 14 oz can full fat coconut milk
1 14 oz can lite coconut milk
6-12 oz candied pineapple
1/2 cup sugar
Directions
In the food processor, chop the pineapple with 1/4 cup of the sugar and reduce the size of bits to no more than 1/4″. If pineapple is too wet, add more sugar to dry it out. Remove from blender and finish separating the bits with your hands.
Pour the coconut milk in the ice cream maker, and start the machine. After a couple minutes, just before the freezing starts, pour the pineapple bits in the milk. Stop the machine when ice cream is set.
Notes
Be sure your pineapple is free of cross-contamination with nuts and seeds.
Substitutions
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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