Unresponsive, refreshing, and dairy discharge, this no-churn Pina Colada Ice Ointment is a cocktail ducky turned icy cater! Made with 4 ingredients, including coconut milk and unprocessed pineapple puree, you prefer whether or not to add the fifth ? a effort of rum!

Pina Colada Ice Ointment. Is there alter anything added that sounds quite as perfect for summer?


Imagine organisation your favourite tropically nipping cocktail ? or maybe your ordinal one ? and not quite finishing it. In the to-go box it goes (because we don't blow drink in this kinfolk, Shirley,) and your freezer keeps it unhurt and solid until the mass day.

Voila. You've upright elevated your cocktail ? and created pretty overmuch this literal ice cream instruction.

An other incentive to this Pina Colada Ice Emollient is that it's vegan AND farm freeborn!

That's aright ? these lovely scoops are prefabricated purely from food river and coconut toiletries, with several tasteful invigorated herb (and its juices) to add whatever zing and texture. Can your cocktail say that?


  • 3 cups fresh pineapple chunks frozen, divided
  • 1/2 cup pineapple juice chilled
  • 1 can coconut milk chilled
  • 1 cup coconut cream chilled
  • 3 tablespoons rum optional
  • 1 1/2 cups sweetened coconut flakes
  1. In a blender, feature 2 cups preserved pineapple, pineapple succus, coco concentrate, food cream, and rum (if using.) Pulse until advantageously blended.
  2. Pullulate half the tearful into an airtight, freezer-safe container. Besprinkle in half of the flaked food, then teem in the remaining liquid. Plop remaining pineapple chunks into the clear, then besprinkle with the inactivity of the food.
  3. Immobilise 3-4 hours or until strong. When ripe to dish, shift from freezer virtually 20 proceedings antecedent to scooping - the epilepsy of farm makes this ice ointment freezer harder, making it solon trying to take perpendicular from the freezer.

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