| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup unsweetened shredded coconut
- 1/2 teaspoon roasted chili powder or red chili flakes
- 2 tablespoons agave nectar
- 2 teaspoons kosher salt
- 3 cups frozen pineapple chunks, or fresh pineapple cut into 1⁄2-inch chunks and frozen overnight
- 3⁄4 cup full-fat coconut milk
- 3 tablespoons agave nectar
- 2 teaspoons fresh lime juice
- 1⁄4 teaspoon kosher salt
- Dark rum, as a float, if desired
Instructions
- For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
- For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve–style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 218 |
| Total Fat | 13 g |
| Saturated Fat | 11 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 327 mg |
| Serving Size | 1 of 6 servings |
| Calories | 218 |
| Total Fat | 13 g |
| Saturated Fat | 11 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 327 mg |
Reviews
This looks delicious, and I appreciate the recipe states you can use a food processor as I don’t have a blender. I’m wondering if you have to eat it right after the 20min freeze time, or if you can keep it in the freezer to eat later? Thanks!
Can’t wait to try with Dark Jamaican rum.