1 ripe pineapple, peeled and sliced, into 1-inch-thick disks
Combine ¼ cup almond milk and cornstarch in a small bowl and mix well. Set aside.
Bring remaining almond milk to a boil in a large saucepan with sugar, stirring until dissolved. Add shredded coconut. Stir well until mixture returns to boil. Remove from heat and allow to cool slightly. Strain into a bowl, pressing coconut firmly to extract as much milk as possible.
Transfer milk to a clean saucepan and add coconut milk and salt. Bring to a simmer. Stir cornstarch mixture and add to pan, whisking to combine. Keep stirring until mixture thickens slightly. Remove from heat and allow to cool, stirring occasionally. Refrigerate until cold.
Preheat grill. Stir agave and oil together until emulsified; brush onto pineapple slices. Grill for 2 minutes; turn and grill other sides for 1–2 minutes. Remove and allow to cool.
Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Scrape into a container and place in freezer to firm up before serving. Serve on grilled pineapple disks.
Coconut Ice Cream with Grilled Pineapple
Amount Per Serving
Calories 121171Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 3g15%
Monounsaturated Fat 1g
Total Carbohydrates 31g10%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/2 cup plus 1 slice pineapple): 171 cal, 5g fat (1g mono, 0g poly, 3g sat), 0mg chol, 1g protein, 31g carb, 3g fiber, 84mg sodium