Ingredients
- 1 (13.5 ounce) can unsweetened coconut cream
- 2 sliced bananas, frozen
- 1 teaspoon vanilla extract
- 1 tablespoon honey (Optional)
- ½ cup unsweetened shredded coconut (Optional)
Why This Recipe Is A Favorite
Best Cooking Tips
- Chill the coconut milk beforehand to help it whip up better.
- Blend the mixture until very smooth to avoid icy textures.
Step 1
Pop the unopened can of pineapple into the fridge to chill while you get everything else ready. Grab a silicone muffin pan and set it on a metal tray, then spoon the coconut cream evenly into the cups. Pop the tray in the freezer and let it freeze solid, which should take about 3 hours.
Step 2
Once frozen, take the coconut cream pieces out of the muffin pan and toss them into a blender. Add the chilled pineapple along with its juice, some frozen banana slices, a splash of vanilla extract, and a drizzle of honey. Blend everything until it’s nice and smooth.
Step 3
Spoon the creamy mixture back into the silicone muffin cups and freeze again for another 3 hours or so. When you’re ready to enjoy, take the ice cream out a few minutes early to let it soften just enough to come out easily. If you’re serving it in a bowl, sprinkle a little shredded coconut on top for a fun finishing touch.
