Grilled piña colada "nice" cream
SmartPoints® value per serving
When you grill lightly sugared pineapple slices, they char deliciously on the outside, and their sweetness concentrates. This effect makes for a delicious nice cream that’s based on a classic beachside cocktail.
1 medium, (about 1 lb), peeled, cored, and cut into 1⁄2-inch slices
Unsweetened refrigerated coconut milk beverage
Toasted sweetened coconut chips
- Coat grill rack with nonstick spray. Preheat grill to high heat or prepare high fire.
- Arrange pineapple slices on a sheet pan. Sprinkle tops evenly with sugar. Arrange on grill rack, sugared side down. Grill until well marked and charred, 2 to 3 minutes. Turn slices over; grill until well marked, 2 to 3 minutes. Remove from grill. Cut into 1-inch pieces and arrange on sheet pan. Freeze until completely firm, about 3 hours.
- Place pineapple in a food processor; drizzle with coconut milk and sprinkle with lime zest. Process on high until completely smooth, 2 to 3 minutes; stop to scrape sides of bowl occasionally. Serve right away (the texture will be similar to soft serve), or spoon into a container and freeze until scoopable, 1 to 2 hours. Top with coconut.
- Serving size: ⅔ cup nice cream and 1 tbsp coconut chips
Be patient when pureeing the frozen fruit, knowing that it will take a few minutes to reach the desired smooth consistency.