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Add a photoServings: 1
Ingredients
- 1 c. coconut shreds toasted, for garnish
- 1 ct frzn pina colada mix - (10 ounce)
- 1 c. crushed canned pineapple liquid removed
- 1 can coconut lowfat milk - (14 ounce)
- 1 tsp vanilla extract
- 1/2 c. granulated sugar
Directions
- To toast coconut shreds, spread shreds in ungreased skillet and cook over low heat for about 10 min, stirring often to prevent burning, or possibly till shreds begin to brown. Set aside.
- Combine pina colada mix, liquid removed pineapple, coconut lowfat milk, vanilla extract and sugar in large mixing bowl, and stir to combine well. Pour mix into ice cream freezer container and churn according to manufacturer's directions.
- When hard, scoop mix into container, cover and freeze for 30 min, if needed to hard. To serve, garnish each portion generously with toasted coconut.
- This recipe yields 1 1/2 qts.
- Comments: Toasting the coconut shreds intensifies the coconut flavor and turns them golden for an attractive garnish.
- Description: "This frzn treat inspires thoughts of sun-drenched tropical beaches." Yield: 1 1/2 qts
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