Grilled–piña colada "nice" cream
SmartPoints® value per serving
3 hr 15 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.
1 medium, (about 1 lb), peeled, cored, and cut into 1⁄2-inch slices
Canned unsweetened light coconut milk
Toasted sweetened coconut chips
- 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.
- 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.
- 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.
- Serving size: ⅔ cup nice cream and 1 tbsp coconut chips