INGREDIENTS:
- 2 13 oz can full fat coconut milk
- 2 oz of pineapple juice
- Agave or honey to taste
- 3 tablespoons coconut oil
- 1/8 teaspoon fine sea salt
- ¾ teaspoon xanthan gum
- 4 tablespoons JAF Coconut flour
- 1/8 teaspoon Cinnamon
- Toasted coconut flakes to taste.
- 1 pineapple cut into slices
PREPARATION METHOD:
- On a clean skillet over low heat, toast the coconut flour until golden brown, set aside. Turn the heat to medium-high, using the same skillet or a clean grilling pan, grill the pineapple slices until both sides are golden brown and slightly caramelized.
- In a blender add the coconut milk, pineapple juice, sweetener (remember that the sweetness reduces in the freezer so consider making the base a little bit sweeter than you want your Ice-cream to be), coconut oil, salt, and xanthan gum; blend until combined and chill for 45 minutes to an hour (you can leave it overnight) in the fridge.
- Using the wire whisk attachment, whip the cooled mix until soft peaks are formed, then, pour the mixture in the ice cream machine and follow manufacturer’s instructions.
- Transfer 1 cup of the soft ice-cream to a plastic container or a loaf pan, 2 tablespoons of toasted coconut flour and then, another cup of the ice-cream. Repeat one more time.
- Cover the surface of the ice-cream with plastic wrap, the plastic wrap should be touching the ice cream. Freeze for at least one hour before serving.
- Scoop the Ice-crem into a chilled glass and garnish with grilled pineapple slices and toasted coconut flakes to taste.