“The Descendants” takes place in Hawaii, so as part of my 24×24 party last weekend I knew the dish I’d choose to represent it would be something tropical. Since the movie ends with the family sitting on the couch eating ice cream, I thought merging both ideas would be pretty cool.
And so was the outcome.
All we needed was some palm trees and we would have been all set 😉
Pineapple Coconut Ice Cream
from A Sweet Pea Chef
1 can (15 ounces) cream of coconut
1 cup coconut milk
1/2 cup whole milk
2 tablespoons pineapple juice
1 cup coconut flakes, plus 1/4 cup for garnish
3/4 cup finely chopped fresh pineapple (or canned crushed pineapple)
Combine first 4 ingredients in a large mixing bowl. Add coconut flakes and stir. Pour into ice cream maker and churn according to manufacturer’s instructions. When there is about 5 minutes left, add pineapple.
Freeze in airtight container for at least 5 hours (preferably overnight). Top with coconut flakes (toast them if you like by baking in a 325 degree oven for about 15 minutes, moving them around every 5 minutes, on a parchment lined baking sheet).
Linked to: Sweets for a Saturday