Pineapple Coconut Ice Cream

• 1 can (15 Oz. Size) Cream Of Coconut (found In The Alcohol Mixer Or "ethnic" Sections Of The Grocery Store)
• 1 cup Coconut Milk
• 1/2 cups Whole Milk
• 2 Tablespoons Pineapple Juice
• 1 cup Coconut Flakes, Sweetened Or Unsweetened
• 3/4 cups Finely Chopped Fresh Pineapple (or Canned Crushed Pineapple)
• 1/4 cups Toasted Coconut Flakes, For Garnish (Optional, See Note)

1. Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl. Add 1 cup coconut flakes and stir to combine. Pour into a 1.5 quart ice cream maker and freeze according to the manufacturer's instructions.
2. When mixture is about 5 minutes from finishing, add the pineapple. Freeze in an airtight container for at least 5-6 hours, preferably overnight, for best results.
3. Top with toasted coconut flakes, if desired. (To toast coconut flakes, preheat oven to 325u0b0F. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Be careful not to burn the flakes. Once evenly golden, remove from the oven and set aside to cool.)
4. Enjoy!

cream of coconut, coconut milk, milk, pineapple juice, coconut flakes, fresh pineapple, ubc

Taken from tastykitchen.com/recipes/desserts/pineapple-coconut-ice-cream/ (may not work)