Get ready for a taste of the tropics! Pineapple dessert is like a sunny holiday on a plate. Imagine creamy coconut, tangy pineapple and a graham cracker crust that crumbles like warm sand. It’s a no-fuss treat that brings beach vibes straight into your kitchen.
Ingredients:
- 2 cups canned coconut milk
- 1/3 cup erythritol (or xylitol, or any keto-friendly sweetener of your choice)
- 1/8 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract (or vanilla bean paste)
Method:
In a saucepan, combine the coconut milk, erythritol (or your choice of sweetener) and salt.
Heat the mixture over a low heat, stirring, until the sweetener is completely dissolved.
Remove from the heat and allow to cool slightly.
Stir in the pure vanilla extract (or vanilla bean paste) to give the base that classic ice cream flavour.
Pour into a bowl and cover with cling film.
Refrigerate for at least 2 hours or until completely cold.
Pour the cooled base into an ice-cream maker.
Follow the manufacturer’s instructions for churning. This usually takes 20-30 minutes.
Enjoy the soft-serve consistency straight away or transfer the churned ice cream to an airtight container.
Freeze for another 2-3 hours to firm up.
Serve your homemade keto ice cream in bowls or cones.
Top with your favourite keto-friendly toppings such as chopped nuts, dark chocolate shavings or fresh berries.
