Coconut Pineapple Ice Cream
Escape to a tropical paradise with this luxuriously creamy Coconut Pineapple Ice Cream, a no-churn recipe that combines the rich, velvety texture of whipped coconut cream with the bright sweetness of crushed pineapple. Featuring just a few pantry-friendly ingredients like sweetened condensed milk and shredded coconut, this quick prep recipe is ready for the freezer in just 15 minutes—no ice cream maker required! The natural pineapple juice infuses each bite with a juicy burst of flavor, making it the perfect refreshing treat for summer days or any time you crave a taste of the tropics. Serve it with a sprinkle of toasted coconut flakes for an irresistible crunch that elevates this frozen dessert to gourmet status. Dairy-free and decadent, this Coconut Pineapple Ice Cream delivers a slice of island bliss in every scoop!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cans (400ml per can) Full-fat coconut milk
- 1 can (395g) Sweetened condensed milk
- 1 can (20 ounces) Crushed pineapple (with juice)
- 1 teaspoon Vanilla extract
- 1 cup Shredded sweetened coconut
- 0.25 teaspoon Salt
- 0.5 cup Optional toasted coconut flakes (for garnish)
Instructions
Chill the cans of coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid.
Open the chilled cans of coconut milk and scoop out the solidified cream into a mixing bowl. Discard the remaining liquid or save it for another use.
Using a hand or stand mixer, whip the coconut cream on medium speed until light and fluffy, about 2-3 minutes.
Gently fold in the sweetened condensed milk, ensuring it is fully incorporated.
Add the crushed pineapple (along with its juice), vanilla extract, shredded sweetened coconut, and salt into the mixture. Stir until evenly combined.
Transfer the mixture into a freezer-safe container, spreading it evenly. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
Freeze the ice cream for at least 6-8 hours or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and garnish with optional toasted coconut flakes if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 45.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
