Ingredients:

  • 2 cups (240g) vanilla bean ice cream
  • 1/2 cup (120ml) chilled coconut milk
  • 2 tbsp (30ml) cream of coconut
  • 1 cup (150g) frozen pineapple chunks
  • 1/4 cup (60ml) unsweetened pineapple juice
  • 1/2 tsp (2.5g) vanilla extract
  • 2 rings (60g) fresh pineapple
  • 2 tbsp (30g) toasted coconut flakes
  • 2 maraschino cherries
  • whipped cream for garnish

Instructions:

  1. Dip the rim of two chilled glasses into honey or maple syrup, then press them into toasted coconut flakes. Place in the freezer for 5 minutes to set.
  2. Pour the coconut milk and pineapple juice into a high-speed blender first.
  3. Add the vanilla ice cream, cream of coconut, and frozen pineapple chunks to the blender.
  4. Blend on medium-high until the mixture is smooth and has a pale, creamy ivory color.
  5. Using a rubber spatula to scrape down the sides, pour the mixture slowly into the prepared glasses.
  6. Garnish with a dollop of whipped cream, a pineapple ring on the rim, and a maraschino cherry.