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: 250kcal

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

235 g heavy cream 1 cup
175 g full-fat coconut milk ¾ cup
100 g granulated sugar ½ cup
4 large egg yolks
45 g coconut rum 3 tbsp
½ cup roasted pineapple diced and cooled
¼ cup sweetened shredded coconut toasted and cooled
4.5 g vanilla extract 1 tsp
1.5 g fine salt ¼ tsp

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

Frozen bowl: 24+ hours. Coconut rum is typically only 42 proof, so 3 tbsp is fine. Roasting the pineapple concentrates its sweetness and reduces moisture — raw pineapple will make the ice cream icy. Toast the coconut separately and cool it completely before adding through the spout. Dice pineapple small enough to fit through the spout opening.

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