Two small bowls of "nice" cream topped with toasted coconut

Grilled–piña colada "nice" cream

Total Time
3 hr 15 min
10 min
5 min
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. Be patient when pureeing the frozen fruit, knowing that it will take a few minutes to reach the desired smooth consistency.


Cooking spray

4 spray(s)


1 medium, (about 1 lb), peeled, cored, and cut into 1⁄2-inch slices


2 tsp

Canned unsweetened light coconut milk


Lime zest

1 tsp

Toasted sweetened coconut chips

¼ cup(s)


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
  2. Arrange pineapple slices on sheet pan. Sprinkle tops with sugar. Transfer slices to grill, sugared-side down. Grill until charred and marked from grill, 2 to 3 minutes. Turn slices over and cook until charred and marked from grill, 2 to 3 minutes. Cut into 1-inch pieces and arrange on sheet pan. Freeze until completely firm, about 3 hours.
  3. Transfer pineapple to food processor. Add coconut milk and lime zest and process, occasionally stopping to scrape down sides of bowl, until completely smooth, 2 to 3 minutes. Serve nice cream immediately for soft serve–like texture, or transfer to container and freeze until firm, 1 to 2 hours. Top with coconut chips before serving.
  4. Serving size: ⅔ cup nice cream and 1 tbsp coconut chips