All the fun flavors of a Pina Colada cocktail in a bowl of ice cream? Yes, please!
Fresh pineapple + toasted coconut = an abundance of flavor in a single scoop of ice cream. (But let’s not kid about that, just try to stop at one scoop of this ice cream.)
I’m clearly a fan of the pineapple coconut combination as illustrated by these Pineapple Coconut Bars, this Pineapple Coconut Smoothie, this Pina Colada Soft Serve Ice Cream, and these Pineapple Coconut Banana Bread. I just can’t resist using pineapple in my baking and cooking every chance I get.
Just a tiny splash of rum really makes this taste like a classic pina colada. If you don’t drink alcohol, the rum in the ice cream is optional, as the ice cream is delicious without it. I’ve made it both ways multiple times.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
However, I really like the difference that the single tablespoon of rum makes! If you’re a fan of the classic pineapple coconut flavors, this ice cream might be your favorite new thing this summer.
The first time I made this ice cream, I had half a fresh pineapple leftover and that was all the excuse I needed to finally try this recipe. I loved it. Absolutely loved it.
Filled with toasted coconut and plenty of fresh pineapple, I can see this Pina Colada Ice Cream has made regular appearances in my freezer for the past six years.
Pina Colada Ice Cream
To make this ice cream you’ll start with fresh pineapple. Cut up about half the pineapple into chunks and toss them into the blender. Puree the pineapple until smooth and then measure 1 ¾ cups of the puree for this recipe.
If you have puree leftover, you can freeze it in an ice cube tray to toss into future drinks or ice cream. Alternatively, you can store it in the fridge for a few days and then add it to orange juice, cocktails, or smoothies that way.
Add coconut milk, sugar, salt, and rum to the pineapple puree and then pour the mixture into your ice cream machine. When it’s finished churning, stir in the toasted coconut. Store the ice cream in an airtight container in the freezer until ready to serve.
Homemade Ice Cream
I scream, you scream, we all scream for ice cream, right? Here are some more awesome flavors to try this summer.
Strawberry Crisp Ice Cream is everything you love about a fruit crisp topped with vanilla ice cream, but you can eat it in an ice cream cone. Rocky Road Ice Cream is a childhood favorite that I love even more today.
My grandmother’s Six Threes Ice Cream is another favorite that is always popular.
Have you tried a Sweet and Tart Lemon Ice Cream? If not, you are seriously missing out. Thin Mint Cookie Ice Cream and DIY Drumstick Cones are both on my must try list now too.
Kitchen Tip: I use either this ice cream compressor or this ice cream maker for homemade ice cream.
Toasted Coconut Pina Colada Ice Cream
Ingredients
- 1 13 ounce can unsweetened Thai coconut milk
- 1/2 fresh pineapple (1 ¾ cups pineapple puree)
- 1 cup sugar
- pinch of salt
- 1 tablespoon dark rum
- 1 cup toasted coconut, reserve ¼ cup for topping
Instructions
- Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, 1 ¾ cups of the pineapple puree, sugar, salt, and rum. Pour into the ice cream machine and freeze according to manufacturer’s directions.
- While the ice cream is churning, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.
- When the machine is finished, stir in about ¾ cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top, along with chunks of pineapple, if desired. Enjoy!
Notes
Nutrition
{originally published 3/10/12 – recipe notes and photos updated 7/2/18}
Becki's Whole Life says
This sounds great….and a great way to use coconut milk and your leftover pineapple. Need to get out the ice cream maker – it is going to get up to 80 later this week here.
Amrita says
You're a woman after my own heart! You've just provided me with another excuse to slurp at one of my favourite cocktails…and its in ice-cream form too.
Gloria says
look and sounds nice!!
Inside a British Mum's Kitchen says
This sounds absolutely FANTASTIC!!! gorgeous flavors – I could dive into a bowl right now!
Mary x
Nancy @Real Food, Allergy Free says
I looooove pina coladas. I make virgin smoothies all the time for the kiddos and me.
hobby baker says
It just kills me sometimes that hubby doesn't like coconut. Then again, that means I don't have to share… ☺
sportsglutton says
Definitely bookmarking this recipe to make for my Aunt who is a colada freak. Thx Mary!
Katherine Martinelli says
Oooh this looks perfect as the weather starts to warm up!
Monet says
I am a huge sucker for tropical sweets. Coconut and pineapple, well, those are pretty much my favorites! Thank you for sharing, sweet friend. I hope you are having a blessed weekend. Love and hugs!
Words Of Deliciousness says
Homemade ice cream sounds so good. Pina colada flavored ice cream would be wonderful.
Kit @ i-lostinausten says
Wow! Sounds awesome & looks so good! YUM!
Anonymous says
What is the yield?
Mary says
If I recall correctly, this made a little over 3 cups of ice cream. I'll try to remember to update the recipe with the yield next time I make this ice cream.
Kristen says
Nothing beats homemade ice cream on a hot summer day. But adding rum—the adults say thank you !!
Heather says
Are you using unsweetened or sweetened coconut flakes? Thank you! 🙂
Mary Younkin says
I use sweetened coconut flakes, Heather.
Valarie says
What kind of coconut milk did you use? Was it sweetend or unsweetened? Full fat or no?
Mary Younkin says
I use unsweetened Thai coconut milk in all my recipes, Valarie. There’s a link to the specific product I use in the recipe card.
Cj says
Does it have to be dark rum? Thank you!
Mary Younkin says
I’ve always used dark rum, but I’m guessing that a light rum will work as well.