Are you ready to put a bit of kitsch in the kitchen? Grab yourself a coconut shell bowl and let me take you by the hand to Club Tropicana! Panama hat and cocktail umbrella optional.
Pina Colada Ice Cream Ingredients
125 ml pineapple juice (from a carton)
80 ml Malibu (or supermarket brand white coconut rum)
2 tsp lime juice
100g icing sugar
500ml double cream
75g toasted shredded coconut and grated lime zest (to garnish)
METHOD
1. Pour the pineapple juice and Malibu into a large bowl, and add the lime juice.
2. Add the icing sugar and whisk to dissolve.
3. Pour in the double cream.
3. Using an electric hand whisk or a food mixer with a whisk attachment, whip the pina colada cream until soft peaks form.
4. Taste to see if you need an extra splosh of the Malibu or a squeeze more lime juice (and remember it won’t be as strong when frozen), then spoon and smooth into a freezer container.
5. Freeze until firm.
Serving Suggestion
Serve in my organic coconut shell bowls, sprinkled with toasted shredded coconut and lime zest.
Share your Club Tropicana moment with me on Instagram @brambleandfoxshopuk using the hashtag #brambleandfox.
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