The other day I had that song stuck in my head on a never-ending loop (sorry if this suddenly starts to you) to the point where I found myself writing that line on my chalkboard for no apparent reason, however from that randomness came a suggestion that I make Pina Coladas, and I though sure why not, I have coconut milk, fresh pineapple and rum on hand so it would be easy to make (I had a fresh pineapple on hand but once I cut into it I noticed it had gone off so had to turn to canned pineapple which works just as well).
However, if there is one thing you should know about me is I like to challenge myself in the kitchen and try out as many new recipes as possible. So with those three ingredients and Pina Colada still in the forefront of my mind I decided to make Vegan Pina Colada Ice Cream with caramelized “grilled” pineapple and toasted coconut
I am also taking the opportunity to use this recipe as a guinea pig of sorts. I am considering incorporating video tutorials and decided to begin with this recipe. The quality is not superb, but as a basic video I hope I have conveyed all the important parts of this recipe and how to make it. Let me know what you think of video tutorials and if I should continue to make them.
- 1 Pineapple, either fresh or canned cut into rings
- ¼ Cup dark rum (optional)
- ¼ Cup pineapple juice
- ¼ Cup unpacked brown sugar plus 1 Tbsp
- 1 Can full fat coconut milk, chilled in refrigerator for 24 hours
- ¼ Cup toasted coconut flakes
- ½ Cup non-dairy milk
- 1 Banana, mashed (optional)
- 1 Tsp vanilla
- Pinch of Salt
- Soak pineapple in pineapple juice and rum for an hour, the more you soak the pineapple the more flavour.
- Turn oven to broil.
- Line baking sheet with foil or parchment paper and place pineapple rings onto surface.
- Sprinkle brown sugar on each pineapple ring, turn over to do other side too.
- Place baking sheet in oven, broil one side until pineapple starts turning golden brown. Turn rings over and do the same for that side.
- Remove from heat and let cool completely. Once cooled cut into bite size pieces. Drain liquids off into a pot.
- Add remaining liquids that pineapple was soaking into the same pot, 1 tbsp brown sugar and cook on medium-high heat. Use a candy thermometer to get to 250 degrees, or until liquids have become caramelized. Once there, remove from heat and set aside to cool.
- Add coconut flakes to a baking tray and broil until golden brown. Remove and cool completely.
- Open can of coconut milk and add the thick cream to a mixing bowl. Set liquid aside for use in another recipe.
- Whip coconut cream on high, or beat thoroughly by hand. Add in vanilla and salt. Whip until soft peaks begin to form.
- Add coconut flakes and pineapple chunks to mixing bowl and slowly incorporate into the cream.
- Slowly add in non-dairy milk and mix until incorporated. Add in banana to create a creamier ice cream (optional).
- Once done, spoon mixture into a freezer proof container, cover with cling wrap or lid and set in freezer
- After 1 hour, remove ice cream from freezer and whip up on slow speed. Continue this for the next 3 hours. Once 4 hour is done, set in freezer until it is time to serve.
- Ice cream may be hard, so remove from freezer and sit on counter for 15-30 minutes before serving.
- Top with caramel, pineapple pieces and toasted coconut if desired.