Summer is officially on its way out with the start of September and I am SO ready for some cooler weather! Unfortunately I’m stuck with 90+ degree weather all week in my neck of the woods, so I’ve been trying to find ways to make the heat more bearable (shout out to summer pregnancy for all the sweat, thank you soooo much). In my opinion, one of the best things about summer is the seasonal fruits and veggies, which make the 100 degree weather (almost) worth it. I’ve been savoring every last berry, tomato, and–one of my all time faves–pineapple.
Hopefully all of my Dole Whip lovers out there can appreciate this recipe, because there is nothing better on a hot day than frosty pineapple soft serve. This take on the cult favorite is a little different with the addition of coconut, but I personally love it. Plus, it only takes two ingredients! It’s the easiest “ice cream” ever.
So let’s chat about coconut cream. It’s the thick part of full-fat coconut milk, and separates from the thinner, clearer part; think of it as the dairy cream of coconut milk. Coconut cream whips up to make a nice dairy free whipped topping, which is one of my favorite uses for it. Don’t confuse it with cream of coconut, which is a thick, super sweet syrup used to flavor drinks, etc. That would be like trading sweetened condensed milk for heavy cream.
There are a couple of ways to get your hands on coconut cream. For years I’ve separated my coconut cream from canned, full fat coconut milk by chilling the unopened can in the fridge overnight before using. This helps the cream to separate and it collects on top of the can with a clear liquid underneath it. Simply scoop out the cream and you’re in business! I can usually get about a half cup of cream per can using my favorite brand, Thai Kitchen. I’ve also used Taste of Thai which separates well, and I’ve heard good things about the Trader Joe’s coconut milk.
The second (and easiest) way to acquire this stuff is to buy a container of whole coconut cream. I saw this one at good-old Walmart, so I decided to try it out for this recipe and I loved the results!
It’s not quite as thick as canned coconut milk/cream, and I found that the flavor was a little more subtle. It also seemed to be smoother and creamier than the canned version, but I think whipping the cold cream before using it might help with that. I know there are several brands that make coconut cream, but I definitely recommend Kara!
So go ahead and send summer out with a bang by whipping up these frozen treats this week! I would love to see pictures and hear how it goes; let me know in the comments if you have any questions. Now get cookin good lookin!
A light, tropical summer dessert with just two ingredients.
- 3 cups frozen pineapple
- 1 cup (8 oz) coconut cream
- Add ingredients to food processor and puree until smooth and creamy. Serve right away or store in airtight container in freezer (thaw for about 10 mins before serving).