After a recent trip to Hawaii, I was inspired to bring some of the island flavors back into Kasey's Kitchen and am kicking things off with this fresh and fruity recipe for No-Churn Pineapple Coconut Ice Cream. It's perfect to whip up for a party or just keep in the freeze to nibble at. I won't judge.


1 cup heavy whipping cream

3/4 cup Cream of Coconut/Pina Colada Mix

1/2 cup sweetened shredded coconut

1/2 cup crushed pineapple, drained well



Chill a large mixing bowl and the beaters (or whisk attachment) of an electric mixer in the fridge for about 20 minutes. Remove from the refrigerator and pour whipping cream into the bowl. Mix on high until peaks form.

Gently stir in the cream of coconut, sweetened coconut, and pineapple.

Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.

Get snazzy and serve in hollowed out baby pineapples like the ones I used from Frieda's Produce. Top with toasted coconut and Moravian Cookies for a little extra suttin' suttin'!


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