Ingredients Jump to Instructions ↓

  1. 1 1/2 cups white sugar

  2. 1 1/2 cups water

  3. 1 (20 ounce) can canned crushed pineapple, drained

  4. 1 (13 1/2 ounce) can coconut milk

  5. 1/4 cup lime juice

Instructions Jump to Ingredients ↑

  1. Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool. Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.


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