Pineapple-Coconut Ice

Pineapple-Coconut Ice Recipe
Oxmoor House
This refreshing Pineapple-Coconut Ice is perfect for a hot summer day.
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Yield:

Serves 7 (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 82
Caloriesfromfat 0.0 %
Fat 0.9 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.6 g
Carbohydrate 19.6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 3 mg
Calcium 10 mg

Ingredients

3 cups (1-inch) cubed fresh pineapple
1 (13.6-ounce) can light coconut milk
1/3 cup sugar
1/2 teaspoon grated lime rind (from 1 lime)
2 tablespoons fresh lime juice (about 2 limes)
7 teaspoons flaked sweetened coconut, toasted (optional)

Preparation

1. Place first 5 ingredients in a blender; process until smooth. Pour into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape with a fork, crushing any lumps. Freeze 1 hour or until completely frozen; scrape entire mixture with a fork until fluffy. Divide ice among 7 dishes, and top each serving with 1 teaspoon coconut, if desired.

Note:

Cooking Light Chill

May 2013
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