Ingredients
Equipment
Method
Whip and mix the base
- Whip the heavy cream to stiff peaks, stopping when the mixture holds tall ridges that don’t slump. (No temperature is needed; keep whipping until it becomes thick and airy.)
- Whisk together the sweetened condensed milk, coconut cream, rum if using, coconut extract, and vanilla extract until smooth and glossy, with no streaks.
- Fold the condensed milk mixture into the whipped cream gently, keeping as much air as possible. Mix only until streak-free, then stop.
Add fruit and toast crunch
- Fold in the finely diced fresh pineapple until evenly distributed throughout the base.
- Fold in the toasted shredded coconut so it’s dispersed with visible flakes.
Freeze and serve
- Transfer the mixture to a 9x5 loaf pan and smooth the top.
- Freeze for at least 6 hours or overnight until firm enough to scoop.
- Garnish with extra toasted shredded coconut and pineapple when serving, so the top looks speckled and tropical.
Notes
For the smoothest texture, fold gently and avoid overmixing once the whipped cream is combined. Store leftovers covered in the freezer up to 2 weeks; it can become firmer after long storage—let sit at room temperature for 5 minutes before scooping. For a non-alcohol version, omit the rum (use the same method) to keep it kid-friendly.