Ingredients
600ml tub thickened cream
270ml can coconut cream
1 teaspoon rum essence
395g can sweetened condensed milk
440g can crushed pineapple, well-drained
1 cup shredded coconut, toasted
Sliced fresh pineapple, to serve
Method
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Beat cream, coconut cream and essence in the large bowl of an electric mixer until soft peaks form. With motor operating, pour in condensed milk, beating until thickened.
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Add crushed pineapple and ½ cup of the coconut. Stir to combine. Pour into a 12cm x 22cm medium loaf pan. Cover. Freeze, overnight.
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Scoop ice-cream into serving glasses. Top with fresh pineapple and remaining coconut.
TIP! We used a planetary mixer to make ice-cream. For a change, cut ice-cream into slices rather than scoop it. To toast coconut, spread over an oven tray. Cook in a moderate oven (180C), stirring halfway, for about 4 to 6 minutes, or until golden. Remove from oven and cool.
