- 1-13.5 ounce Can Coconut Milk
- 1 c . Granulated Sugar
- 1 1/2 c . Heavy Cream
- 1 tsp . Coconut Extract
- 8 oz . Crushed Pineapple
- 1/3 c . 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)