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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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