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Pineapple Coconut Ice Cream

Recipe by
15 min
Prep: 15 min | | Servings: 6
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Ingredients

  • 180 g condensed milk
  • 1 cup yogurt
  • 200 g coconut cream
  • 125 g pineapple pulp (it can be tinned or frosted), minced
  • 125 g coconut desiccated

Directions

  1. Whisk the condensed milk with the yogurt. Fold in the coconut cream, the pineapple, the desiccated coconut
  2. Pour the ice cream mixture into a loaf mold lined with cling film or into silicone molds.
  3. Freeze at least for 6 h, until firm.
  4. Serve sliced or scooped (with a hot dessert spoon).

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