This coconut-pineapple ice cream is so similar in taste to the popular summer drink Pina Colada! Grind fresh pineapple with sweet coconut milk and sprinkle with cocoa nibs to add tropical ice cream crispness and light chocolate contrast, and freeze in special molds. And lovers of Pina Colada can experiment by adding to the fruit mass before freezing немного рома. 
Time: 10 мин. plus time freezing Difficulty: easy Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. coconut milk
- 1/3 Art. Sahara
- Half a two kilogram peeled pineapple and cores
- 2 tbsp. l cocoa nibs
- Special equipment: 4 ice cream molds of 120 each ml., or 6 forms of 90 ml .; 4-6 sticks for ice cream
Recipes with similar ingredients: coconut milk, cocoa, pineapple
Recipe preparation:
- In a small saucepan, mix coconut milk, sugar and a pinch salt and put on moderate heat. Heat periodically stirring for about 5 minutes until all the sugar has dissolved. Cool completely at room temperature, minimum 30 minutes.
- Meanwhile, chop coarse 3/4 of the prepared pineapple (should get 2 glasses with a slide). The rest of the pineapple cut into slices of 0.8 cm. (the size of a large corn corn).
- Mix sweetened coconut milk and chopped milk in a blender pineapple until smooth, scraping off the walls if necessary sprayed mixture. Pour the mixture into a large measuring cup with spout for liquids. Stir in the remaining pieces of pineapple and cocoa nibs.
- Pour the mixture into ice cream molds, not topping 0.5 cm. To edges (the mixture will increase in volume). Insert the sticks and freeze at least 5 hours or all night. Ready ice cream get out of the molds and enjoy.
