Ingredient
1 medium pineapple
1 1/2 cups coconut milk
1 cup coconut cream
1/2 cup pineapple juice
2 tablespoons vanilla
1 cup of sugar
1/2 cup of rum
Preparation!
I guess you can use a can or two of diced pineapple, but with ripe pineapples being very affordable and so much better to use Id suggest that you use the real deal. Peel, stone, cube and place in a blender with all the other ingredients.
Puree until everything is smooth. Then place in the refrigerator to cool for a few hours to make it easier for your ice cream maker.
Then simply place the cooled mixture in your ice cream machine and operate it according to the machine’s instructions. For me it took about 25 minutes. As I mentioned in the Sour Sop ice cream recipe it may have the consistency of soft ice cream at this point, so I usually remove the finished ice cream from the machine and place it in a freezer resistant container. then in the freezer for a few hours to be a little firmer.