Ingredients
- 1 (8 ounce) can crushed pineapple in juice
- 1 (13.5 ounce) can unsweetened coconut cream
- 2 sliced bananas, frozen
- 1 teaspoon vanilla extract
- 1 tablespoon honey (Optional)
- ½ cup unsweetened shredded coconut (Optional)
Why This Recipe Is So Loved
Kitchen Tips
- Freeze the mixture in a shallow container to speed up freezing time.
- Stir the ice cream every 30 minutes while freezing to prevent ice crystals and keep it smooth.
Step 1
Pop the unopened can of pineapple in the fridge so it gets nice and cold. Then, grab a silicone muffin pan and set it on a metal tray. Spoon the coconut cream evenly into the muffin cups and pop the whole thing in the freezer for about 3 hours, or until it's completely frozen.
Step 2
Once the coconut cream is solid, carefully remove the frozen pieces from the muffin pan and toss them into a blender. Add the chilled pineapple along with its juice, some frozen banana slices, a splash of vanilla extract, and a bit of honey. Blend everything until it’s smooth and creamy.
Step 3
Spoon the coconut mixture back into the silicone muffin cups, then freeze again for another 3 hours to let it firm up. When you’re ready to serve, take the ice cream out a few minutes early so it softens just enough to come out easily. If you’re serving it in a bowl, sprinkle some shredded coconut on top for a nice touch.
