Piña Colada Nice Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Get tropical without the guilt.
Ingredients
- 4 15-ounce cans cream of coconut, plus coconut water
- 3 c. chopped pineapple, plus more for garnish
- 1/4 c. Malibu rum
- Toasted sweetened coconut, for garnish
Instructions
- Flip over cans of cream of coconut and chill in the fridge at least 3 hours, ideally overnight. When ready to whip, turn right-side-up and open.
- Spoon coconut cream into a large bowl and use a hand mixer to beat until creamy. Set aside.
- In a blender, blend pineapple with rum and the reserved coconut water from one can.
- Fold pineapple mixture into whipped coconut cream until combined, then transfer to a 9 x 5" baking dish.
- Garnish with more pineapple and toasted coconut.
- Freeze until firm, 4 hours, then serve.
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