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
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.



  1. Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
  2. Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight. 
  3. 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. 
  4. Scoop the “nice” cream into bowls and top with the toasted coconut.