Recipe courtesy of Sandra Lee
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3 hr 20 min
5 min
3 hr
15 min
8 servings



To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.

In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.

To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.

Cook's Note

Iced Coconut Cream freezes hard. Let it sit at room temperature for 5 minutes before scooping.

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