Ingredients
1 cup Pineapple, Chunks
1 pint Coconut Ice Cream
Toasted Coconut Flakes, For Topping
Method
Sources
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Recipe1M+
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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i used fresh pineapple chunks to make these. if you are using canned pineapple make sure to drain the juice. remove ice cream from the freezer 10-15 minutes before making milkshakes and let it sit at room temperature. then place all ingredients (except the coconut garnish) in a blender and blend on high until smooth. pour into glasses and top with toasted coconut flakes. serve immediately.