- 1 1/2 cups coconut milk
- 1 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 tsp coconut extract
- 1 cup crushed pineapple
- 1/3 cup shredded coconut
In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in the remaining ingredients.
Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes.
Place the ice cream into a container, cover tightly, and freeze for 2-4 hours before serving. (You can use a loaf pan and wrap with plastic wrap or a disposable plastic container and lid)