More Great Recipes: Creamy | European | Freezer | French


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Serves 6 | Prep Time 30 | Cook Time freeze overnight


1 small pineapple

3 tablespoons fresh ground coconut

1 tin condensed milk 397g

1 carton 284ml double cream (I used uht)

1 tablespoon coconut rum

2 tablespoons icing sugar

Cut and prepare the pineapple and put in a blender briefly. It should look like a pineapple smoothie, don’t worry if there are some shreds of pineapple this will add texture.

Prepare the coconut by either blending the fresh chunks in a food processor, or simply rehydrating overnight if you’re using desiccated coconut.

Mix the coconut and icing sugar together.

Gradually add the wet ingredients; cream, pineapple, condensed milk and rum.

Mix together well and place in a fairly shallow container overnight. (If you use one that’s too deep and narrow you may find the centre takes a lot longer to freeze totally).

Pairs Well With


Ever wondered how to make ice-cream, at home, without any fuss? I’ve got an easy recipe that doesn’t involve any special equipment and is really easy to make!

I first tried coconut ice cream in France with warm Nutella and it was absolutely amazing! So when I recently had some leftover fresh coconut in the house, I decided I had to give my own ice-cream recipe a go.

There are a variety of flavours you could experiment with in this recipe – chocolate, vanilla, rose water, whiskey – but this time round I used pineapple, coconut and rum to make a boozy pina colada ice cream.

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