Recipe information
Ingredients for - Piña Colada Nice Cream
1. 4 15-oz. cans cream of coconut, plus coconut water -
2. 3 c. chopped pineapple, plus more for garnish -
3. 1/4 c. Malibu rum -
4. Toasted sweetened coconut, for garnish -
How to cook deliciously - Piña Colada Nice Cream
1. Stage
Flip over cans of cream of coconut and chill in the fridge at least 3 hours, ideally overnight. When ready to whip, turn right-side-up and open.
2. Stage
Spoon coconut cream into a large bowl and use a hand mixer to beat until creamy. Set aside.
3. Stage
In a blender, blend pineapple with rum and the reserved coconut water from one can.
4. Stage
Fold pineapple mixture into whipped coconut cream until combined, then transfer to a 9"-x-5" baking dish.
5. Stage
Garnish with more pineapple and toasted coconut.
6. Stage
Freeze until firm, 4 hours, then serve.
