Pina Colada Freeze

Recipe Ingredients

1 cup	93g / 3.3oz	Coconut shreds - toasted, for garnish
1		Container frozen pina colada mix - (10 oz)
1 cup	146g / 5.1oz	Crushed canned pineapple - drained
1		Coconut milk - (14 oz)
1 teaspoon	5ml	Vanilla extract
1/2 cup	99g / 3.5oz	Granulated sugar

Recipe Instructions

To toast coconut shreds, spread shreds in ungreased skillet and cook over low heat for about 10 minutes, stirring often to prevent burning, or until shreds begin to brown. Set aside.

Combine pina colada mix, drained pineapple, coconut milk, vanilla extract and sugar in large mixing bowl, and stir to combine well. Pour mixture into ice cream freezer container and churn according to manufacturer's directions.

When firm, scoop mixture into container, cover and freeze for 30 minutes, if needed to firm. To serve, garnish each portion generously with toasted coconut.

This recipe yields 1 1/2 quarts.

Per Serving: 160 Cal; 1g Prot; 10g Total Fat (9 Sat. Fat); 19g Carb.; 0mg Chol; 10mg Sod.; 1g Fiber.

Source:
Vegetarian Times, July 2002

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