- 1 can La Preferida Cream of Coconut (15 oz.)
- 2 cups plain yogurt (Greek, Non-fat, 2%)
Ingredients: Ponche-spiced Pineapples
- 1 medium pineapple, peeled, cored, sliced
- 3 cinnamon cloves
- ½ cup brown sugar
- ¾ cup orange juice
- 3 Tbsp. honey
*note: it’s best to prep ice cream the day before you plan to serve it.
In a food processor, blend cream of coconut with yogurt for about 3 minutes. Pour mixture into a 2-quart freezer-safe container and freeze for 6 hours or until firm.
45 minutes before you plan to serve dessert…
Preheat oven to 450º
Make a glaze by brining orange juice, honey, brown sugar, and cinnamon sticks, then allow to cool for 5 minutes. Pour into mixing bowl with pineapple slices and toss until pineapples are well coated (toss for about 10 minutes).
Ready a pan with parchment paper and place pineapples evenly throughout. Place in the oven for 15 minutes, then flip and brush with glaze, and bake for another 15 minutes. Pull out of oven and drizzle remaining glaze over them and let them cool for 5 minutes. Top pineapples with a scoop of ice cream and serve.
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.