Ingredients Jump to Instructions ↓

  1. 1/4 cup shredded coconut, lightly toasted

  2. 1 pint coconut pineapple ice cream

  3. 1 (11 1/2-ounce) can pineapple coconut nectar

  4. 1 teaspoon dark rum

  5. 1 can sliced pineapple

Instructions Jump to Ingredients ↑

  1. To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden. In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside. To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple . Sprinkle with toasted coconut. Cook's Note: Iced Coconut Cream freezes hard. Let it sit at room temperature for 5 minutes before scooping.


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