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Coconut and pineapple ice cream

Desserts (cold)
Coconut and pineapple ice cream Coconut and pineapple ice cream

Servings: 4 portion(s)


0.5 tbsp Freshly squeezed lemon juice
0.75 dl Pineapple juice (from the can)
1 can Pineapple rings in own juice (ca. 565 g)
1 tbsp Dark Rum
2 Egg yolks
2.5 dl Whipped cream
3 tbsp Sugar
40 g Desiccated coconut


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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