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Jessica T. Brown

Coconut Pineapple Ice Cream

A luscious tropical ice cream made with toasted coconut, creamy custard, and swirls of homemade pineapple jam, finished with a crunchy coconut topping for an irresistible summer treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Freezing Time 1 day 8 hours
Total Time 1 day 9 hours 15 minutes
Servings: 5
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Ice Cream Base:
  • 1 ¼ cups unsweetened shredded coconut divided
  • 1 cup full-fat coconut milk
  • 1 cup heavy cream
  • 1 cup whole milk
  • ⅔ cup granulated sugar
  • ⅛ teaspoon kosher salt
  • 6 large egg yolks
  • ⅓ cup plus 1 tablespoon homemade pineapple jam recipe below
For the Pineapple Jam:
  • 1 ripe fresh pineapple about 4 cups of chopped fruit
  • 1 cup granulated sugar divided
  • 7 tablespoons water divided

Equipment

  • 1 Medium Saucepan
  • 1 Wooden Spoon or Silicone Spatula
  • 1 Large Mixing Bowl
  • 1 Fine-Mesh Sieve or Cheese Cloth + Colander
  • 1 Blender or Immersion Blender
  • 1 Digital Thermometer
  • 1 Ice Cream Maker
  • 1 Airtight Container with Lid
  • 1 Ziploc Bag (for toasted coconut topping)

Method
 

  1. Prepare the Pineapple Jam: Peel the pineapple, remove the eyes and tough core, and chop the flesh into small cubes (around 4 cups).
    In a medium saucepan, combine pineapple chunks, ½ cup sugar, and 2 tablespoons water.
    Simmer over medium heat until bubbling, then reduce to medium-low and cook for 30 minutes, stirring occasionally, until the fruit softens and juices reduce slightly.
    Let cool for 10–15 minutes, then transfer to a blender along with 5 tablespoons water.
    Blend until smooth. Return the mixture to the pan, taste for sweetness, and stir in the remaining sugar if needed.
    Cook for 10–15 minutes more until thickened to a jam-like texture. Cool completely and store in the refrigerator overnight or up to 2 weeks.
  2. Toast the Coconut: Place shredded coconut in a dry saucepan over medium-low heat. Stir continuously for about 5 minutes until golden brown and fragrant.
    Remove ¼ cup toasted coconut and set aside in a small bag or container for garnish later. Leave the rest in the pan for infusing the custard base.
  3. Make the Custard Base: To the toasted coconut in the saucepan, add coconut milk, heavy cream, whole milk, sugar, and salt. Warm the mixture over medium-low heat until it begins to gently simmer and sugar dissolves. Remove from heat.
    In a separate mixing bowl, whisk the egg yolks until pale and creamy, about 2 minutes.
    Slowly ladle about one-third of the hot milk mixture into the yolks while whisking constantly (this tempers the eggs). Pour the tempered yolks back into the saucepan with the remaining milk mixture.
    Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon or reaches 170°F.
    Remove from heat and let steep for 1 hour to extract the coconut flavor.
  4. Strain and Chill: Pour the custard through a fine-mesh sieve into a large bowl, pressing the toasted coconut with a spoon to release every drop of liquid. Discard the solids.
    Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled.
  5. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
    Layer the ice cream and pineapple jam in a freezer-safe container: add one-third of the ice cream, swirl in one-third of the jam, and repeat the layers twice more. Gently swirl with a spoon for a marbled effect. Cover and freeze for at least 4 hours before serving.
  6. Serve and Enjoy: Scoop the ice cream into bowls, sprinkle with the reserved toasted coconut, and serve immediately for a crunchy, tropical finish.

Notes

  • Fresh vs Frozen Pineapple: If fresh pineapple is unavailable, use frozen chunks without added sugar.
  • Sweetness Level: Adjust sugar based on the natural sweetness of your pineapple. The jam should be sweet yet tangy.
  • Jam Storage: Extra jam keeps well in an airtight container for up to 2 weeks. Try it on toast, yogurt, or pancakes.
  • Toasting Coconut: Stir constantly and don’t walk away—the coconut goes from golden to burnt in seconds once it starts browning.
  • Coconut Milk: Choose a high-quality, full-fat brand for the richest flavor and creaminess (Aroy-D is a reliable option).
  • No Fine-Mesh Sieve? Use a layered cheesecloth over a colander to strain the custard smoothly.