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Coconut and pineapple ice cream

  • 10 minutes (3-4 hours on frost)
  • 4-6 pcs.
Dessert
Rated 4 out of 5
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Ingredients

Preparation

1. Mix the coconut milk with the syrup and pour into six ice-cream moulds.

2. Put in the freezer for about 30 minutes.

3. Mix juice with chopped pineapple.

4. Take the ice cream out of the freezer and fill it up with the juice mixture.

5. Insert the sticks and freeze the ice cream for 3-4 hours.

Garnish with some melted chocolate.

Product in the recipe

Agave syrup, light, organic Honey, Syrup Agave syrup, light, organic
See product

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