Pineapple Coconut Soft Serve

Homemade soft serve can be made without an ice cream maker and just a couple ingredients. Blending thick coconut cream with really sweet fruit then freezing them in ice cube trays and blending once again creates a healthy, simple frozen treat. The only necessary tool is a high powered blender that is strong enough to crush ice.Pineapple is one of the sweeter fruits out there, especially when it is fully ripened, but a tablespoon or two of maple or coconut syrup (or any preferred sweetener) can be added to for those with a stronger sweet tooth.
Though this is easy to make it does require some prep work. Chilling the coconut cream enough to separate and then freezing the coconut pineapple mixture each takes around 8 hours.Coconut cream is made from blending the meat and water of a coconut. The easiest way to obtain it is from cans of coconut milk. Place the can in the fridge overnight and when you are ready to use it flip it over, open it up and use a spoon to skim the thick cream off the top. The cold from the fridge makes the cream separate from the water and settle on the bottom of the can. Skipping the refrigeration period makes it pretty impossible to separate the cream from the water as it all blends together to create a milk. For people looking to make more dairy-free treats it’s a good idea to always keep a can or two of coconut milk in the fridge.
I was inspired by some lemon and coconut gelato I had in Italy that were served in hollowed out lemon and coconut halves. The mass of a pineapple does lend to a more North American serving size but there are some smaller golden pineapples often available, which I used here, that are a more reasonable size.

Pineapple Coconut Soft Serve
 
Prep time
Cook time
Total time
 
Serves: 2-4
INGREDIENTS:
  • 1 cup coconut cream (place a can of coconut milk in the fridge overnight, flip it over open it up and use a spoon to skim off the coconut cream concentrated at the top. Save the coconut water below for smoothies.)
  • 4 cups pineapple, chopped
  • 2 standard sized ice cube molds
DIRECTIONS:
  1. Blend the coconut cream and pineapple until smooth. Pour into ice cube molds and freeze overnight, or for around 8 hours.
  2. Place the frozen cubes into the blender and pulse until they are broken down and become a smooth, thick mixture.

Berry Cups

Berry cups are a healthy and easy option for buffets or as part of a dessert platter. Simply fill muffin liners with berries and top with a complimentary dip. I mixed together plain Greek yogurt and hazelnut butter for a creamy, nutty option. Placing the dip on top makes it easy for people to take the whole thing at once and dip each berry in as they eat them. Continue Reading →

Iced Coffee Cubes with 3-Minute Homemade Nut Milk

There are few beverages that I enjoy drinking in the morning or early afternoon on a patio more than iced coffee. Usually, a shot or two of espresso is poured over ice then some milk is added to fill up the cup. When I am at home however, I like to do it a little differently and make the coffee into frozen cubes. Continue Reading →

Coconut Chia Pudding with Mango Purée

These 3-ingredient pudding cups are an ideal snack for hot days. The chia seeds are a great source of protein and healthy fats to keep the mind and body going strong while the mango provides some quick energy and natural sweetness. They both are also great sources of fiber and a range of vitamins, minerals and antioxidants. I used coconut milk for a an extra hint of tropical flavour but any nut or seed based milk would work just as well. Continue Reading →

Coconut Pineapple Overnight Oats

These coconut pineapple flavoured overnight oats are a way to take the flavours of a piña colada into a very healthy dish that can be acceptable first thing in the morning (rum optional). The oats are dense and hearty, and they thicken up to a rich mixture overnight with the help of some chia seeds and coconut milk. Some dates add natural sweetness and some cashew butter makes it all extra decadently creamy. Continue Reading →

Green Eggs and Ham

Blending eggs with vibrant green herbs and vegetables like spinach, green onion and basil makes the eggs themselves green, and they remain so even once they are cooked. Besides their hue, the greens also add their nutrients to the dish- a myriad of minerals, vitamins and antioxidants. The eggs can be scrambled, baked into a frittata or folded into an omelette.   Continue Reading →