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Coconut Rum Piña Colada – Ninja Creami
Coconut rum, roasted pineapple, toasted coconut, and a coconut milk custard — tropical without the sweetness overload.
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Servings: 3 1/2 cup servings
Calories: 401kcal
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
- ¾ cup heavy cream (180 ml)
- ½ cup full-fat coconut milk (120 ml)
- 3 tbsp granulated sugar (38 g)
- 2 tbsp cream cheese, softened (32 g)
- 1 tbsp coconut rum (15 ml)
- 1 /4 cup roasted pineapple, diced and cooled
- 2 tbsp sweetened shredded coconut, toasted and cooled
- ½ tsp vanilla paste (2.5 ml)
- ¼ tsp fine salt (1.5 g)
Instructions
- Roast pineapple and toast coconut. Cool fully.
- Whisk cream cheese and sugar until smooth.
- Whisk in cream, coconut milk, salt, rum, and vanilla until uniform.
- Pour into pint container. Do not exceed MAX FILL. Freeze flat 24 hours.
- Spin on ICE CREAM. Re-spin if crumbly.
- Add pineapple and coconut. Run MIX-IN cycle.
- Serve immediately or refreeze 1–2 hours.
Notes
Roast pineapple and toast coconut before starting. Add after first spin.
Nutrition
Serving: 0.5g | Calories: 401kcal | Carbohydrates: 21g | Protein: 3g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 258mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 1012IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
