Enjoy this PF Changs copycat recipe for Pineapple Coconut Ice Cream made with coconut milk, pineapple and shredded coconut at home. It's so cool and refreshing!
I really wish I could have eaten more of this Pineapple Coconut Ice Cream because it smelled SO GOOD! Like being on a beach, with cool waves of water splashing over you.
Unfortunately, my youngest daughter and I have developed an allergy to pineapple over the last several years. It's the weirdest thing! Our tongue starts to swell when we eat fresh pineapple, so when making this recipe I had to rely on my husband and eldest daughter to do the taste testing.
It was our youngest daughters turn to pick out a place to go to dinner and her choice was PF Changs. We don't go to that restaurant often because the closest one to our home is about 40 minutes away, but it's one of her favorites.
After our dinner of Sesame Chicken and Mongolian Beef (my personal favorite!), it was time for dessert. She really wanted to try the Banana Spring Rolls, but it came with Pineapple Coconut Ice Cream; so she just ordered them anyway and gave the ice cre
am to my husband.
After he took one bite he was hooked. He had never tried that combination of ice cream before so he made me promise that I'd recreate the ice cream at home.
Well after weeks of nagging asking me to make it for him, I finally caved and went out to get the ingredients.
I've seen it made several ways online, but I decided to tweak my standard ice cream recipe and add the flavors he was looking for. Why mess with a good thing right?
How do you make Pineapple Coconut Ice Cream?
For this recipe I blended coconut milk with sugar; then stirred in heavy cream, coconut extract, crushed pineapple and shredded coconut before adding it to my ice cream maker.
All it took was one try and my hubby and daughter LOVED this ice cream.
I did take a small taste and it was incredibly creamy, but had to stop there. Man I wish I wasn't allergic to pineapple, it used to be one of my favorite fruits. ~Enjoy!
Receive a FREE eBook when you sign up for our weekly newsletter!
More PF Chang Copycat Recipes
- Mongolian Beef
- Chicken Lettuce Wraps
- Chili Garlic Green Beans
- Singapore Street Noodles
- Apple Chai Cobbler
- Kung Pao Shrimp
Visit the recipe index to search for more recipes by category.
Pineapple Coconut Ice Cream {PF Changs Copycat}
Ingredients
- 1- (13.5-ounce) can coconut milk
- 1 cup granulated sugar
- 1 ½ cups heavy cream
- 1 teaspoon coconut extract
- 8 ounces crushed pineapple
- ⅓ cup shredded coconut
Instructions
- In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in the remaining ingredients.
- Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes.
- Place the ice cream into a container, cover tightly and freeze for 2-4 hours before serving. (You can use a loaf pan and wrap with plastic wrap or a disposable plastic container and lid)
ally says
Oh, wowzeee, Carrie!! Love love...but I don't have an ice cream maker 🙁 Sooooooo I reckon I'll have to ask Santa!! xo
Carrie's Experimental Kitchen says
You have to get one Ally, it makes it so easy to make ice cream at home. Thanks for stopping by and hope all is going well! xoxo
alicia szemon says
yummm!!! coconut anything is my friend(:
Carrie's Experimental Kitchen says
Thanks Alicia 🙂
Joanna Sain says
Do you drain the pineapple?
Carrie's Experimental Kitchen says
No, I used the entire can.
Mars says
I'm going to be making this tomorrow night - Did you use the liquid from the canned pineapple? That doesn't effect the consistency of the ice cream when using the ice cream maker?
Carrie's Experimental Kitchen says
Yes, I added the entire can of crushed pineapple. There was very little juice so it didn't affect the outcome. Enjoy!
Mars says
Perfect, thank you!
Kathryn W says
I hate that people rate recipes when they haven't tried them. Has anyone actually made this?
Kathryn W says
Ok, I made this yesterday. It really is a good ice cream. I was a little hesitant to try it because I always use a custard to make ice cream and there are no eggs in the recipe, but it was really outstanding. I did double the coconut extract and I also pulsed the coconut a few times to chop it up. Also, made the base ahead to make sure the sugar was dissolved and put the bowl in the frig to sit. Yum, enjoyed it and so did everyone else.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Kathryn. My family loved it as well, though they asked me to add more pineapple chunks next time. 🙂
Cindy says
Can you replicate the banana sprung rolls recipe as well it was amazing.
Carrie's Experimental Kitchen says
I'll have to try those soon, my daughters love them too! 🙂
Claire says
I don't have a ice cream maker but I am going to try this with a mixer tonight.
Carrie's Experimental Kitchen says
I hope it comes out great and you enjoy it!
Terrye says
This is almost spot on. I roasted the coconut so it was more like PF Changs. Thanks for the recipe
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it and I bet roasting the coconut gave it even more flavor.
Tammy says
Hi Carrie
I'm going to try this recipe, it sounds delicious. My son is also allergic to pineapple but only when it's fresh, he can eat canned pineapple without any reaction, have you tried this?
Carrie's Experimental Kitchen says
I tried this ice cream using the canned pineapple and didn't have a reaction so maybe it's just fresh pineapple with me as well. I hope you enjoy the recipe!
Chris says
Could be Pineapple isn't you and your daughters problem, but the Bromelain that's in it. Some canned pineapple has been "cooked" in canning long enough to break down the zingy acid like bromelain enzyme. Bromelain is powerful stuff, they use it to tenderize meat,, and it attacks the tongue when you eat it. It also turns the milk in icecream brownish over time.
Bromelain info >> http://science.howstuffworks.com/innovation/edible-innovations/pineapple-enzyme-tenderize-steak1.htm
Hopefully that might allow you to eat your delicious ice cream too..
Carrie's Experimental Kitchen says
Thank you Chris, that's interesting information. Unfortunately it happens with fresh pineapple as well, do you have a cure for that?? 🙂
Chris says
Only know some canned has less Bromelain,, If pineapple effected me, I would try with fresh OR canned method of "cooked(ing) the pineapple with ¼ cup sugar in (sauce pan)
over slow flame for 30 minutes, as a result the enzymes in pineapple got denatured lost its effectiveness." (Brackets hold text changes to clarify quoted txt)
Might help you, only know it helps my pineapple to not attack and brown the milk mixture.
Just a suggestion to try, hope it helps you..
Carrie's Experimental Kitchen says
Thank you!
Carrie's Experimental Kitchen says
Thanks Chris! 🙂
Chris says
I'm really hopeful,,, that you tried it and it worked. ☺
Your recipe is delicious, and you and your daughter not being able to enjoy it saddened me.
I use super fresh whole pineapple, It's so loaded with that enzyme it will make your hands hurt from just cutting it up. Found cooking pineapple first to be only solution or it will really attack the milk.
Lori says
Hi. Did you use sweetened or unsweetened shredded coconut?
Carrie's Experimental Kitchen says
I used sweetened flakes
Debra Ward says
Absolutely delicious! I bought a Cuisinart once cream maker just for this to surprise my boyfriend, and it was amazing!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Debra! It's one of my husbands' favorite flavors and we make it often. 🙂
Dee says
Hey there! I work at PF Chang’s and our ice cream is actually just the Blue Bunny Coconut Pineapple ice cream! You can buy it in stores (:
Carrie's Experimental Kitchen says
Good to know, thanks Dee! We've tried the Hagen Daas version and my husband likes that one too, I'll have to get him the Blue Bunny! 🙂
Alicia Corion-Bakshi says
Adding to this try rinsing your pineapple in mildly salted water. This is what i do before eating and the pineapple no longer eats me whilst I eat it
Carrie's Experimental Kitchen says
Thank you for the tip.
Hailey says
I recently made this (since I didn’t want to go to the restaurant just for the ice cream lol) and they are/were so good!! Thank you for your recipe!!
Carrie's Experimental Kitchen says
You're welcome, I'm so glad you liked the recipe!