Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Piña Colada “Nice” Cream
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- Level: Easy
- Total: 20 min (plus 8 hr freezing)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 13 g
- Saturated Fat
- 12 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 50 mg
Don't let the lack of dairy in this nice cream fool you — the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.
- Level: Easy
- Total: 20 min (plus 8 hr freezing)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 13 g
- Saturated Fat
- 12 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 50 mg
Ingredients
Directions
- Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
- Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
- Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
- Scoop the “nice” cream into bowls and top with the toasted coconut.
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