Cream of Coconut Ice Cream

• 15 oz can La Preferida Cream of Coconut
• 2 cups plain yogurt (Greek, Non-fat, 2%)

Ingredients: Ponche-spiced Pineapples

• 1 medium pineapple, peeled, cored, sliced
• 3 cinnamon sticks
• ½ cup brown sugar
• ¾ cup orange juice
• 3 Tbsp. honey

*note: it’s best to prep ice cream the day before you plan to serve it.

In a food processor, blend cream of coconut with yogurt for about 3 minutes. Pour mixture into a 2-quart freezer-safe container and freeze for 6 hours or until firm.

45 minutes before you plan to serve dessert…

Preheat oven to 450º

Make a glaze by bringing orange juice, honey, brown sugar, and cinnamon sticks to a boil, reduce heat to medium and simmer for 1 minute. Turn off heat, Allow to cool for 5 minutes. Pour into mixing bowl with pineapple slices and toss until pineapples are well coated (marinate for about 10 minutes).

Line a baking sheet with parchment paper and place pineapples evenly throughout. Place in the oven for 15 minutes, then flip and brush with glaze, and bake for another 15 minutes. Pull out of oven and drizzle remaining glaze over them and let them cool for 5 minutes. Top pineapples with a scoop of ice cream and serve.

CHEF LA PREF TIP

• Sugar from the pineapple will carmelize and make it difficult to clean your baking pan. Using parchment paper will make clean-up much easier.