Pina Colada Freeze

1. 1

   To toast coconut shreds, spread shreds in ungreased skillet and cook over low heat for about 10 minutes, stirring often to prevent burning, or until shreds begin to brown.

2. 2

   Set aside.

3. 3

   Combine pina colada mix, drained pineapple, coconut milk, vanilla extract and sugar in large mixing bowl, and stir to combine well.

4. 4

   Pour mixture into ice cream freezer container and churn according to manufacturers directions.

5. 5

   When firm, scoop mixture into container, cover and freeze for 30 minutes, if needed to firm.

6. 6

   To serve, garnish each portion generously with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.