Coconut Rum Piña Colada
Coconut rum, roasted pineapple, toasted coconut, and a coconut milk custard — tropical without the sweetness overload.
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Servings: 8 1/2 cup servings
Calories: 410kcal
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
- 1 cup heavy cream (240 ml)
- ¾ cup full-fat coconut milk (180 ml)
- ½ cup granulated sugar (100 g)
- 4 l arge egg yolks
- 3 tbsp coconut rum (45 ml)
- 1 /2 cup roasted pineapple, diced and cooled
- 1 /4 cup sweetened shredded coconut, toasted and cooled
- 1 tsp vanilla extract (5 ml)
- ¼ tsp fine salt (1.5 g)
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
Confirm bowl frozen 24+ hours.
Nutrition
Serving: 0.5g | Calories: 410kcal | Carbohydrates: 29g | Protein: 5g | Fat: 30g