Pineapple Coconut Ice Cream With Toasted Coconut

Quick Recipe Version (TL;DR)

• Yield: 1 1/2 quarts, about 10 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 45 minutes, including chilling and freezing

Quick Ingredients

• 2 1/4 cups finely diced ripe pineapple, fresh or canned in juice and drained
• 3/4 cup granulated sugar, divided
• 1 tablespoon fresh lime juice
• 5/8 teaspoon fine sea salt, divided
• 1 cup unsweetened coconut flakes
• 1 can full-fat unsweetened coconut milk, 13.5 ounces, well shaken
• 1 cup unsweetened coconut cream, well stirred
• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Do This

• 1. Toast coconut flakes on a baking sheet at 325°F for 6 to 8 minutes, stirring once, then cool completely.
• 2. Simmer pineapple, 1/4 cup sugar, lime juice, and 1/8 teaspoon salt for 8 to 10 minutes until juicy, glossy, and reduced.
• 3. Blend the pineapple mixture until mostly smooth; reserve 1/4 cup for layering and chill the rest briefly.
• 4. Heat coconut milk, coconut cream, heavy cream, 1/2 cup sugar, corn syrup, and 1/2 teaspoon salt to 170°F.
• 5. Whisk in the cornstarch slurry and simmer 1 to 2 minutes until lightly thickened, then stir in vanilla, coconut extract, and the pineapple puree.
• 6. Chill the base to 40°F, then churn in an ice cream maker for 20 to 25 minutes, adding 3/4 cup toasted coconut in the last minute.
• 7. Layer with the reserved pineapple puree, freeze at least 4 hours, and serve topped with the remaining toasted coconut.

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Why You’ll Love This Recipe

• Bright tropical flavor: Cooked pineapple keeps its sunny, juicy taste while blending smoothly into the creamy base.
• Ultra-creamy texture: Coconut milk, coconut cream, heavy cream, and a small cornstarch slurry help create a scoopable homemade ice cream.
• Toasty coconut crunch: Lightly toasted flakes add nutty aroma and a delicate chewy-crisp texture in every bite.
• Make-ahead friendly: It freezes beautifully, making it perfect for summer parties, cookouts, birthdays, or a tropical dessert night at home.

Grocery List

• Produce: Ripe pineapple, fresh lime
• Dairy: Heavy cream
• Pantry: Full-fat unsweetened coconut milk, unsweetened coconut cream, unsweetened coconut flakes, granulated sugar, light corn syrup, cornstarch, fine sea salt, vanilla extract, coconut extract

Full Ingredients

For the Pineapple Puree

• 2 1/4 cups finely diced ripe pineapple, fresh or canned in juice and drained, about 12 ounces
• 1/4 cup granulated sugar
• 1 tablespoon fresh lime juice
• 1/8 teaspoon fine sea salt

For the Toasted Coconut

• 1 cup unsweetened coconut flakes, preferably wide flakes for the best texture

For the Coconut Ice Cream Base

• 1 can full-fat unsweetened coconut milk, 13.5 ounces, well shaken
• 1 cup unsweetened coconut cream, well stirred
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons light corn syrup
• 1/2 teaspoon fine sea salt
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

For Finishing

• 3/4 cup toasted coconut flakes, for folding into the churned ice cream
• 1/4 cup toasted coconut flakes, for topping
• 1/4 cup reserved pineapple puree, for layering through the ice cream

Step-by-Step Instructions

Step 1: Freeze the ice cream maker bowl

If your ice cream maker uses a freezer bowl, freeze it for at least 24 hours before you plan to churn. The bowl should be completely solid with no liquid sloshing inside. For the best texture, set your freezer to 0°F or colder before churning day.

Step 2: Toast the coconut flakes

Preheat the oven to 325°F. Spread 1 cup unsweetened coconut flakes in an even layer on a rimmed baking sheet. Bake for 6 to 8 minutes, stirring once halfway through, until the flakes are lightly golden at the edges and fragrant. Watch closely during the last 2 minutes because coconut can darken quickly.

Transfer the toasted coconut to a cool plate or shallow bowl so it stops browning. Let it cool completely before adding it to the ice cream; warm coconut can melt the churned base.

Step 3: Cook the pineapple for vibrant flavor

In a medium saucepan, combine 2 1/4 cups finely diced pineapple, 1/4 cup granulated sugar, 1 tablespoon fresh lime juice, and 1/8 teaspoon fine sea salt. Set the pan over medium heat and cook for 8 to 10 minutes, stirring often, until the pineapple releases its juices, softens, and becomes glossy.

The mixture should bubble gently and reduce slightly. Cooking the pineapple concentrates its flavor and also makes it friendlier for dairy-based ice cream, giving you a smoother texture and a bright, clean pineapple taste.

Step 4: Blend and reserve a pineapple ripple

Carefully transfer the cooked pineapple mixture to a blender or use an immersion blender directly in the pan. Blend until mostly smooth, about 30 to 45 seconds. A few tiny pineapple bits are fine, but a smoother puree will freeze less icy.

Measure out 1/4 cup of the pineapple puree and refrigerate it separately; this will be layered through the ice cream later for a sunny pineapple ribbon. Set the remaining puree aside while you make the coconut base.

Step 5: Heat the coconut cream base

In a clean medium saucepan, whisk together the 13.5-ounce can of full-fat coconut milk, 1 cup coconut cream, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tablespoons light corn syrup, and 1/2 teaspoon fine sea salt. Warm over medium heat, whisking frequently, until the mixture is steaming and reaches 170°F on an instant-read thermometer. Do not let it boil hard.

In a small bowl, stir 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Whisk this slurry into the hot coconut mixture. Continue cooking for 1 to 2 minutes, whisking constantly, until the base thickens slightly and lightly coats the back of a spoon.

Step 6: Add the pineapple and chill the base

Remove the saucepan from the heat. Whisk in 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and the larger portion of pineapple puree. For the silkiest ice cream, pour the mixture through a fine-mesh strainer into a clean bowl or large measuring cup, pressing gently to extract the liquid and flavor.

Set the bowl over an ice bath and stir occasionally until the base cools to about 70°F, then cover and refrigerate until it reaches 40°F or colder, at least 4 hours and preferably overnight. A very cold base churns faster and gives the finished ice cream a creamier texture.

Step 7: Churn until thick and creamy

Pour the chilled base into your prepared ice cream maker and churn according to the manufacturer’s directions, usually 20 to 25 minutes. The ice cream is ready when it looks like thick soft serve and pulls away from the sides of the bowl as the paddle turns.

During the final 1 minute of churning, add 3/4 cup of the cooled toasted coconut flakes. Let the machine mix just until the flakes are evenly distributed. Avoid adding the coconut too early, which can make the texture overly chewy.

Step 8: Layer, freeze, and serve

Spoon one-third of the churned ice cream into a chilled, freezer-safe loaf pan or ice cream container. Drizzle with a little of the reserved 1/4 cup pineapple puree. Repeat with two more layers of ice cream and pineapple puree, then use a butter knife to make one or two gentle swirls. Do not overmix, or the ripple will disappear.

Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream, cover tightly, and freeze at 0°F for at least 4 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 10 minutes before serving. Top each bowl with the remaining 1/4 cup toasted coconut flakes.

Pro Tips

• Use ripe pineapple: Look for pineapple that smells sweet at the base and has golden-yellow color. Underripe pineapple can taste sharp once frozen.
• Do not skip cooking the pineapple: Simmering reduces excess water, concentrates the fruit flavor, and helps prevent icy pockets in the finished ice cream.
• Chill the base thoroughly: The base should be 40°F or colder before churning. If it is warm, the ice cream will churn slowly and may turn grainy.
• Toast coconut lightly: Aim for pale golden edges rather than deep brown. Lightly toasted coconut gives a sweet, nutty aroma without bitterness.
• Store with parchment on the surface: Pressing parchment directly onto the ice cream helps reduce ice crystals and keeps the top creamy.

Variations

• Dairy-free pineapple coconut ice cream: Replace the heavy cream with 1 cup additional coconut cream. The flavor will be extra coconut-forward, and the texture will still be rich.
• Pina colada style: Stir 1 tablespoon dark rum into the chilled base just before churning. Do not add more than 1 tablespoon, or the ice cream may freeze too softly.
• Mango pineapple coconut: Replace 3/4 cup of the diced pineapple with 3/4 cup diced ripe mango and cook it with the remaining pineapple for a softer, fruitier tropical flavor.

Storage & Make-Ahead

Store Pineapple Coconut Paradise Ice Cream in an airtight freezer-safe container at 0°F for up to 2 weeks for the best flavor and texture. Press parchment paper or plastic wrap directly onto the surface before sealing to help prevent freezer burn and ice crystals. The pineapple puree can be cooked up to 2 days ahead and refrigerated in a covered container. The ice cream base can also be made 1 day ahead and chilled overnight before churning. If the frozen ice cream is very firm, let it rest on the counter for 5 to 10 minutes before scooping.

Nutrition (per serving)

Calories: 375 kcal | Carbs: 29g | Protein: 3g | Fat: 29g | Saturated Fat: 24g | Fiber: 2g | Sugar: 22g | Sodium: 160mg | Cholesterol: 27mg