Toasted Coconut Pina Colada Ice Cream

Ingredients

• 1 13 ounce can unsweetened Thai coconut milk
• 1/2 fresh pineapple (1 3/4 cups pineapple puree)
• 1 cup sugar
• pinch of salt
• 1 tablespoon dark rum
• 1 cup toasted coconut, reserve 1/4 cup for topping

Instructions

1. 1

   Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, 1 3/4 cups of the pineapple puree, sugar, salt, and rum. Pour into the ice cream machine and freeze according to manufacturer's directions.

2. 2

   While the ice cream is churning, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.

3. 3

   When the machine is finished, stir in about 3/4 cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top, along with chunks of pineapple, if desired. Enjoy!