Pineapple Coconut Ice Cream Dairy Free Paleo Recipe 475

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EASY DAIRY-FREE COCONUT-PINEAPPLE ICE CREAM



Easy Dairy-Free Coconut-Pineapple Ice Cream image

This easy ice cream with coconut cream and canned pineapple in juice does not require an ice cream maker. All you need is a bit of time, a blender, and a silicone muffin pan or ice cream pop molds.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 6h20m

Yield 10

Number Of Ingredients 6

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
½ cup unsweetened shredded coconut

Steps:

  • Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
  • Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
  • Divide coconut mixture among the silicone muffin cups.
  • Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 14.5 g, Fat 17 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 15 g, Sodium 3.9 mg, Sugar 8.2 g

PINEAPPLE COCONUT ICE CREAM - DAIRY FREE, PALEO RECIPE - (4.7/5)



Pineapple Coconut Ice Cream - Dairy Free, Paleo Recipe - (4.7/5) image

Provided by MJH

Number Of Ingredients 9

1 1/2 cups unsweetened coconut, shredded
3 cups hot water
2 tablespoons arrowroot powder
1 egg
3 tablespoons raw honey
Pinch salt
1 tablespoon vanilla extract
1 cup fresh pineapple, chopped
1/2 cup fresh coconut meat, chopped (or dried coconut flakes)

Steps:

  • Begin by making the fresh coconut milk by blending the water and shredded coconut in a blender for 2 minutes. Strain the milk into a medium saucepan using a fine mesh strainer or cheesecloth (this should yield 2½ cups of coconut milk). Alternatively, you can use 2½ cups of full fat coconut milk from can. Whisk in the arrowroot powder until dissolved, then mix in the egg, raw honey and salt. Bring mixture to a light boil slowly over medium heat, stirring frequently. Once it starts to bubble, remove from heat and mix in the vanilla extract refrigerate overnight and process the chilled mixture in your ice cream maker. Mix the chopped pineapple and coconut meat into the ice cream and serve.

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