Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Coconut milk (14 oz can) |
| ½ cup | Pineapple juice concentrate |
Combine coconut milk and thawed juice concentrate. Chill overnight in the refrigerator and freeze mixture in an ice cream maker. Or freeze in a metal cake pan in the freezer and beat with an electric mixer.
Freeze in individual containers or ice cube trays. Makes about 3 cups.
Allergy Cooking With Ease by Nicolette Dumke Shared but not tested by Elizabeth Rodier March 94.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 30, 98