Ingredients
- Valcom Coconut Cream 400ml
- 300ml Heavy Cream
- 1 can Condensed Milk
- 400ml Can of Pineapple Chunks
- 1/3 Cup White Sugar
- 1 tspn Vanilla Essence
Method
- In a large mixing bowl whip the cream adding vanilla and sugar around halfway through until peaks form.
- Gradually add condensed milk while continuing to whip.
- Gradually add Valcom Coconut Cream while continuing to whip. It will be somewhat liquidy by this stage. It's cool - it will freeze well enough.
- Strain the pineapple. Roughly chop or blend the pineapple chunks and mix well into the liquids. I prefer chopped while my wife prefers blended - so blended it is.
- Pour mixture into a freezer safe dish with a tight sealable lid. Freeze for a few hours until solid while trying not to take a spoon to 'test' if it has set or not.
- Optional: Add desiccated coconut to the mix prior to freezing or sprinkle on top upon serving. Not optional: Play 'THE' song while making the recipe.
Product used in recipe
- VALCOM - VALCOM COCONUT CREAM
