Always check the labels of the products you use.
Method
- 1
Reduce the pineapple. Simmer the pineapple and its juice in a wide pan, stirring often, until almost no liquid is left, 15-20 min. Cool.
- 2
Warm. Heat half the coconut milk with the milk, sugar and milk powder, whisking out any lumps, until it steams.
- 3
Yolks. Whisk the yolks in the bowl, then slowly whisk in a ladle of the hot coconut milk and pour everything back into the pan.
- 4
Cook. Stir over low heat until it thickens slightly and reaches 77-80 °C. Off the heat, stir in the rest of the coconut milk and the vanilla.
- 5
Blend. Blend the custard with the cooked pineapple until nearly smooth; small flecks of fruit are fine. Cool over iced water, cover and chill overnight.
- 6
Churn. Churn for 20-25 min until it mounds on a spoon.
- 7
Freeze. Pack into the container and freeze for at least 3 h. Scatter with toasted coconut to serve.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10-15 min in the fridge before scooping.
EU nutrition claims
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 108 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.8 g per serving
27.6 % of the 50 g daily maximum · 55.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- probe thermometer
- heatproof bowl
- blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 261 kcal |
| Protein | 4 g |
| Carbohydrate | 29.2 g |
| of which sugars | 26.3 g |
| of which free sugars | 13.8 g |
| Fat | 15.6 g |
| of which saturates | 12.4 g |
| Fibre | 1 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
