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Coconut and pineapple ice cream

Desserts (cold)
Coconut and pineapple ice cream Coconut and pineapple ice cream
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Coconut and pineapple ice cream

0.5tbspFreshly squeezed lemon juice
0.75dlPineapple juice (from the can)
1canPineapple rings in own juice (ca. 565 g)
1tbspDark Rum
2Egg yolks
2.5dlWhipped cream
40gDesiccated coconut

Instructions for Coconut and pineapple ice cream

To prepare the Coconut and pineapple ice cream recipe, please follow these instructions:

Pour the juice from the pineapple rings and store it. Take 4 rings for serving. Mix egg yolks, sugar, pineapple juice (3/4 dl) and lemon juice in a saucepan. Warm the mixture with stirring until it thickens. Cool the cream off. Divide the last 6 pineapple rings into smaller pieces and blend them into a pan. Turn pineapple pie, coconut, and cream in the cooled cream. Whip the cream stiff. Turn the whipped cream into the ananascreme and pour it into a metal mold (about 1 liter). Cover the mold with aluminum foil and freeze the ice for 4-5 hours. Stir in it 2-3 times during freezing. The ice must be soft at the serving, where it is shaped like balls and arranged on a dish with the decoration.

Decorate with half pineapple slices and mint leaves.

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