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: 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.

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