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: 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.

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