If I was stranded on a deserted tropical island and could have only one dessert, this would be my choice. Admittedly, it would likely be my only choice, since all the ingredients are native to the tropics.
Cooks' Note
Thai coconut milk can be found in well-stocked supermarkets or Asian markets. Do not substitute Coco López, which is heavily sweetened.
Recipe information
Yield
makes about 1 1/2 quarts (1 1/2 liters)
Ingredients
1 pineapple, peeled and cored (4 cups, 1 liter purée)
1 cup (200 g) sugar
1 cup (250 ml) Thai coconut milk (see Note)
1 tablespoon dark rum
1 teaspoon freshly squeezed lime juice
Preparation
Cut the pineapple into chunks. Purée in a blender with the sugar, coconut milk, rum, and lime juice until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
