Ingredient!
1 medium-sized pineapple
1 1/2 cups coconut milk
1 cup of coconut cream
1/2 cup pineapple juice
2 tablespoon vanilla
1 cup sugar
1/2 cup of rum
Preparation!
I suppose you can use a can or two diced pineapples, but with ripe pineapple that is very affordable and so much better to use, imagine you’re using the real deal. Peel, core, block and place in a blender with all other ingredients.
Puree until everything is smooth. Then place in the fridge to rest for a few hours to make it easier for your ice machine.
Then it’s just a matter of putting the cooled mixture into your ice machine and running it according to the machine’s instructions. For me it took around 25 minutes. As I mentioned in the Sour Sop Ice Cream Recipe, it can currently have the consistency of soft-serve ice cream, so I usually remove the finished ice cream from the maker and place it in a freezer-resistant container .. then in the freezer to to become a little stronger for a few hours.