Piña Colada Ice Cream

• Pina Colada Ice Cream
• 1 cup Fat free Greek yogurt
• 16 ounces bag of frozen pinneapple chunks (just pineapple, no sugar added)
• 1/2 cup Unsweetened shredded coconut flakes
• 1/4 cup Agave nectar (or honey)
• 1/4 cup Almond milk
• 1/4 cup Water
• 2 packets of Truvia or Splenda
• Toasted Coconut Topping
• 1/2 cup Unsweetened shredded coconut
• 2 to 3 packets Truvia or Splenda

1. Set aside 1/3 cup of the pineapple chunks in a separate bowl to use as an ice cream topping for later.
2. In a blender or food processor, combine all ingredients and blend on high until smooth.
3. Pour into your ice cream maker and let churn for about 20 minutes or until the ice cream stops moving and has become "ice cream".
4. While the ice cream is churning, prepare your Toasted Coconut Topping (recipe below) and cut thawed-out pineapple chunks into smaller pieces (roughly cut them into 1/4 to 1/2 inch chunks).
5. When ice cream is finished, immediately scoop into individual bowl and top with pineapple chunks and toasted coconut.
6. Combine coconut and Truvia or Splenda in a bowl.
7. Toast in a skillet over medium heat until brown and fragrant. Stir frequently so it doesn't burn (about 3 minutes). Store left over coconut in an air tight container in the fridge to use later.

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Taken from food52.com/recipes/22288-pina-colada-ice-cream (may not work)