Coconut Rum Piña Colada — Cuisinart ICE-21 / ICE-70

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Coconut Rum Piña Colada

Coconut rum, roasted pineapple, toasted coconut, and a coconut milk custard — tropical without the sweetness overload.
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Servings: 8 1/2 cup servings
Calories: 410kcal

Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.

Ingredients

  • 1 cup heavy cream (240 ml)
  • ¾ cup full-fat coconut milk (180 ml)
  • ½ cup granulated sugar (100 g)
  • 4 l arge egg yolks
  • 3 tbsp coconut rum (45 ml)
  • 1 /2 cup roasted pineapple, diced and cooled
  • 1 /4 cup sweetened shredded coconut, toasted and cooled
  • 1 tsp vanilla extract (5 ml)
  • ¼ tsp fine salt (1.5 g)

Instructions

  • Confirm bowl frozen 24+ hours. Roast pineapple and toast coconut. Cool fully.
  • Heat cream, coconut milk, and salt until steaming.
  • Whisk yolks and sugar. Temper in two additions. Cook to 170–175°F.
  • Remove from heat. Stir in rum and vanilla. Strain and chill 4 hours.
  • Start machine. Pour base through spout. Churn 20–25 minutes.
  • Add pineapple and coconut through spout in final 2 minutes.
  • Freeze 3–4 hours until firm.

Notes

Confirm bowl frozen 24+ hours.

Nutrition

Serving: 0.5g | Calories: 410kcal | Carbohydrates: 29g | Protein: 5g | Fat: 30g