Piña Colada Nice Cream
Yields:
6
Prep Time:
15 mins
Total Time:
7 hrs 15 mins
Get tropical without the guilt.
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Ingredients
- 4 15-oz. cans cream of coconut, plus coconut water
- 3 cups chopped pineapple, plus more for garnish
- 1/4 cup Malibu rum
- Toasted sweetened coconut, for garnish
Directions
- Step 1Flip over cans of cream of coconut and chill in the fridge at least 3 hours, ideally overnight. When ready to whip, turn right-side-up and open.
- Step 2Spoon coconut cream into a large bowl and use a hand mixer to beat until creamy. Set aside.
- Step 3In a blender, blend pineapple with rum and the reserved coconut water from one can.
- Step 4Fold pineapple mixture into whipped coconut cream until combined, then transfer to a 9"-x-5" baking dish.
- Step 5Garnish with more pineapple and toasted coconut.
- Step 6Freeze until firm, 4 hours, then serve.
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