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Ingredients 0/5
What Makes This Recipe So Good
Expert Cooking Tips
- Chill your mixing bowl and utensils to help the ice cream freeze faster.
- Blend the coconut milk and pineapple thoroughly for a smooth texture.
Step 1
Pop a can of pineapple in the fridge to chill while you get started. Then, spoon the coconut cream into the cups of a silicone muffin pan, spreading it out evenly. Pop the pan in the freezer and let it firm up for about three hours.
Step 2
Once the coconut cream is frozen solid, take the pieces out and toss them into a blender. Add the chilled pineapple along with its juice, some frozen banana slices, vanilla extract, and a bit of honey. Blend everything together until it’s nice and smooth.
Step 3
Spoon the creamy mixture back into the silicone muffin cups and freeze again for another three hours or so. When you’re ready to serve, take the ice cream out a few minutes early to let it soften just enough to easily pop out of the cups. If you’re serving it in a bowl, a sprinkle of shredded coconut on top makes a lovely finishing touch.
Serving Inspiration
Food Storage Tips
