I love summer – I love having my kids home and I love sleeping in (school drop off kills me daily) AND I love making and enjoying ICE CREAM! This is a creamy homemade coconut ice cream with chunks of crushed pineapple added to it for a sweet pina colada treat!

The crazy thing is – I LOVE coconut and I LOVE pina colada but I’ve never liked pineapple – isn’t that weird? And my kids? half LOVE pineapple, half hate it and ONE doesn’t like coconut – that’s just crazy talk! But they all enjoyed this sweet treat!

I love custard based ice creams – I love the creaminess of them – BUT you could easily make an eggless version of this – using this base ice cream recipe and sub out some of the heavy cream for coconut cream and add the toasted coconut and crushed pineapple at the end!

Mmmmm seriously doesn’t get much better or refreshing! also how fun are these pineapple flowers! I’ve always wanted to give them a try – I’ll do a video and post on them pronto!

Pina Colada Ice Cream Recipe - plus 13 more pina colada recipes

Creamy rich homemade ice cream recipe made with coconut and pineapple for the perfect pina colada

4.19 from 11 votes

Print Pin Rate

Prep Time: 20

Cook Time: 20

Ice Cream Machine time: 40

Total Time: 1 20

Servings: servings

Calories: 166kcal

Author: Ashlee Marie

Ingredients

1/2 C sweetened coconut
1 C granulated sugar
1 tsp cornstarch
1/4 tsp salt
3 lrg eggs
1 1/2 C coconut cream
1 C whole milk
2 tsp vanilla
1 C heavy whipping cream
1/2 C crushed pineapple drained

US Customary - Metric

Instructions

spread the coconut onto a baking sheet and toast at 350 for 4-7 mins (just until golden, I like to stir after 3 mins
in a medium bowl whisk the sugar, cornstarch and salt
add the eggs and beat until light in color and foamy
in a saucepan heat the coconut cream and milk until just starting to steam/bubble
pour the hot milk into the eggs in a steady stream while beating (so it doesn't cook and scramble the eggs)
pour back into the saucepan and heat, stirring constantly until thickened enough to coat the back of the spoon/spatula
take off the heat and strain
stir in the vanilla and heavy cream
refrigerate until chilled
run through your ice cream maker according to the directions
scoop half into your ice cream holder/tupperware and sprinkle on half the coconut and pineapple - repeat - then stir as much or as little as you want
serve right away for a soft ice cream or freeze for a more traditional ice cream, 3-4 hours