Piña Colada “Nice” Cream
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 13
- Saturated Fat
- 12
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 38
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 50
- Total: 20 min (plus 8 hr freezing)
- Active: 10 min
Ingredients
1 16-ounce bag frozen pineapple chunks
1 15-ounce can cream of coconut
1 cup sweetened shredded coconut
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.