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Coconut Rum Piña Colada
Full-fat coconut milk replaces part of the cream, roasted pineapple and toasted coconut folded in at the end, coconut rum measured to flavor without blocking the freeze.
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Servings: 12 1/2 cup servings
Calories: 254kcal
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
- 470 g heavy cream 2 cups
- 175 g full-fat coconut milk ¾ cup
- 135 g granulated sugar ⅔ cup
- 5 large egg yolks
- 45 g coconut rum 3 tbsp
- ¾ cup roasted pineapple diced and cooled
- ⅓ cup sweetened shredded coconut toasted and cooled
- 4.5 g vanilla extract 1 tsp
- 1.5 g fine salt ¼ tsp
Instructions
- Roast pineapple at 400°F for 15–18 minutes until caramelized. Cool fully.
- Toast shredded coconut at 325°F for 5–7 minutes until golden. Cool fully.
- Heat cream, coconut milk, and salt until steaming.
- Whisk egg yolks and sugar until pale. Temper in two additions.
- Cook to 170–175°F (nappe). Remove from heat. Stir in rum and vanilla.
- Strain and chill 4 hours or overnight.
- Churn 20–25 minutes. Add pineapple and coconut during final minute.
- Freeze 4 hours until firm.
Nutrition
Serving: 0.5cup | Calories: 254kcal | Carbohydrates: 16g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 121mg | Sodium: 71mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 684IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg