Minutes Prep time: 60
Minutes Total time: 300
Servings: 8
Difficulty: Intermediate
1 can (46 oz each) pineapple juice
2 cans (13.5 oz each) coconut milk
1/2 cup agave sweetener
2 tablespoons cornstarch
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1/2 cup chopped mango
1/2 cup chopped fresh papaya
1/2 cup chopped fresh strawberries
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 94 mg | 9% |
| Carbohydrate | 107 g | 36% |
| Cholesterol | 0 | |
| Total Fat | 63 g | 97% |
| Iron | 10 mg | 57% |
| Calories | 966 kcal | 48% |
| Sodium | 225 mg | 9% |
| Protein | 7 g | 14% |
| Saturated Fat | 54 g | 272% |
| Sugars | 81 g | 8% |
| Vitamin C | 61 mg | 102% |
Pour pineapple juice into large saucepan and bring to a boil. Boil about 1 hour, until thickened and syrupy. You should have about 1 cup of syrup. If syrup starts to spatter, reduce heat to medium-low and continue to cook until thickened. Pour into a heat-proof bowl and refrigerate until chilled.
Meanwhile, whisk together coconut milk, agave, corn starch and salt in medium saucepan. Heat over medium heat until boiling and thickened slightly, whisking constantly. Remove from heat and whisk in vanilla. Pour into a bowl and chill in an ice bath or refrigerate until cooled.
Pour coconut milk mixture into ice cream machine and churn according to manufacturers’ instructions. Serve right away as soft-serve or freeze until firm, about 4 hours. Let ice cream sit on the counter for about 10 minutes before scooping into serving bowls. Top ice cream with fruit, pineapple syrup and Reddi-wip. Serve immediately.
For a fun presentation, serve sundaes in cracked coconut bowls
Coconut Milk Ice Cream Sundaes
