- 1 cup heavy cream
- ½ cup sugar
- 13.5 ounce can unsweetened coconut milk
- ½ cup coconut creme
- 20 ounce can crushed pineapple
- Pinch of salt
- Toasted coconut, for garnish
- Maraschino cherries, for garnish
1.Prepare ice cream maker according to package directions (usually a 24 hour freezing time).
2.At least 2-6 hours before churning, add heavy cream and sugar to a heavy bottom sauce pan. Stir over low-medium heat until sugar dissolves.
3.Stir in coconut milk, coconut creme, crushed pineapple (whole can) and salt. Stir until smooth (except for the pineapple pieces).
4.Transfer mixture to a heat safe bowl with a lid, refrigerate for at least 2 hours before churning. Longer is perfectly fine, just not any shorter.
5.Churn in ice cream maker for 25-20 minutes. Transfer to a freezer safe dish, cover and freeze for an additional 2-4 hours, although overnight is best.
6.Scoop and garnish with toasted coconut and/or maraschino cherries.