Dairy-free pineapple and coconut sundaes
- August 2017
- Serves 6-8
- Hands-on time 40 min, oven time 10-15 min, plus freezing
This recipe uses a mix of coconut yogurt, coconut milk and coconut cream to create the silkiest, creamiest tasting dairy-free ice cream you’ve ever had.
- Dairy-free recipes
- 16.6g (12.4g saturated)
- 31.9g (24.2g sugars)
If you haven’t time to make the crumble, buy some gluten/dairy-free shortbread to crumble over. Let the ice cream stand for 10 minutes out of the freezer before serving.
The ice cream will keep for 1 month in a sealed container in the freezer.
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