Coconut and pineapple ice cream
- July 2007
- for 4 people
- Takes 30 minutes to make, plus cooling, infusing and freezing
This coconut and pineapple ice cream has a fantastically tropical taste – and most of the work is done by your freezer.
Per serving: 635kcals, 49.5g fat (34g saturated), 6.4g protein, 43.7g carbs, 37.4g sugar, 0.1g salt
Buy a small fresh pineapple and slice into bite-size pieces, or use canned pineapple chunks, drained of any syrup. If using fresh pineapple, reserve the green tops to decorate. Buy coconut flakes from health food shops and lightly toast under a medium grill.
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