Pineapple Coconut Ice CreamSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon

Name: Pineapple Coconut Ice CreamSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon
Ingredients: 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 1 cup milk; 1/2 cup frozen pineapple juice concentrate, thawed; 1 cup toasted coconut*

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Pineapple Coconut Ice CreamSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon

Ingredients

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk1 cup milk1/2 cup frozen pineapple juice concentrate, thawed1 cup toasted coconut*

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Instructions

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Instructions COMBINE sweetened condensed milk, milk and pineapple juice concentrate. Spoon into 9 x 9-inch baking pan. Cover. Freeze 2 hours or until almost firm.BREAK frozen mixture into small chunks. Place in large chilled bowl. With mixer, beat until smooth but not melted. Stir in 3/4 cup toasted coconut. Return to pan. Cover. Freeze 6 hours or until firm.SCOOP into dessert dishes. Garnish with 1/4 cup toasted coconut.