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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: 4 1/2 cup servings
Calories: 305kcal
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
- 175 g heavy cream ¾ cup
- 120 g full-fat coconut milk ½ cup
- 40 g granulated sugar 3 tbsp
- 30 g cream cheese 2 tbsp softened
- 14 g coconut rum 1 tbsp
- ¼ cup roasted pineapple diced and cooled
- 2 tbsp sweetened shredded coconut toasted and cooled
- 2 g vanilla extract ½ tsp
- 1.5 g fine salt ¼ tsp
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
Coconut rum is low proof (42), so 2 tbsp freezes easily. The coconut milk replaces some of the whole milk — do not add both or the fat content will be too high and the base won’t spin properly. Roast the pineapple and toast the coconut ahead. Both go in as mix-ins after the initial spin.
Nutrition
Serving: 0.5cup | Calories: 305kcal | Carbohydrates: 16g | Protein: 2g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 195mg | Potassium: 142mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 750IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg