Pineapple Coconut Ice Cream (Dairy-Free / No Machine)


Hello, today i bring to blog another recipe to participate in challenge in group facebook called Dia Um…Na Cozinha and theme it was icecream and i did my favourite taste is coconut and pineapple =) simple , easy to do it and kids gonna love it !

1 can (13.5 oz) full fat coconut milk
1 cups sugar(i dont use any)
2 cans (13.5 oz each) full fat coconut milk
2 tsp vanilla extract (optional)
2 tbsp. pineapple juice
1 cup coconut flakes, sweetened or unsweetened, plus ¼ cup for garnish, if desired
¾ cup finely chopped fresh pineapple (or canned crushed pineapple)

Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
Empty the contents of other 1 cans of coconut milk into a saucepan.
Add the sugar(i dont use it) and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely.
Open the 2 cans of chilled coconut milk.
The cream should have risen to the top.
Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes.
Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
Add the coconut flakes,pineapple juice,finely chopped fresh pineapple and mix slowly all.
Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

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