Kasey's Kitchen: That Time We Went to Hawaii Plus An Easy Pineapple Coconut Ice Cream Recipe

Monday, June 13, 2016

That Time We Went to Hawaii Plus An Easy Pineapple Coconut Ice Cream Recipe

With Summer right around the corner, I thought it was a great opportunity to share one of my favorite recipes again with everyone!

A few months ago The Mr. and I received an incredible opportunity to take a quick jaunt over to Maui. We had to keep this all on the DL for a while but I've recently received the all-clear to share!

We experienced some of the most breathtaking sites as you can see in the photos below and enjoyed amazing meals such as Kalua Pork, Garlic Nori Fries and of course, Shave Ice.

Kaula Pork Wrapped in a Banana Leaf, Paella with Jumbo Prawns, Linguica and Calamari, Garlic Nori Fries

It ain't a trip to Hawaii unless you get authentic Shave Ice! Half Pineapple, Half Tiger's Blood for me!
Clearly the sugar made us silly!

Breathtaking views from our hotel in Wailea.

After surviving the most terrifying drive of our lives (all signs said "Drive At Your Own Risk") we stumbled upon a bakery selling Malasadas (Portuguese Donuts) so it was as if the Hawaiian gods were congratulating me for surviving!

Went on a snorkel and whale watching excursion.
Seriously, it was the most amazing feeling to watch so many beautiful whales frolic in their pods.
We got quite the show!

After the trip, I was inspired to bring some of the island flavors back into Kasey's Kitchen and am kicking things off with this fresh and fruity recipe for No-Churn Pineapple Coconut Ice Cream.

Ingredients:
1 cup heavy whipping cream
3/4 cup Cream of Coconut/Pina Colada Mix
1/2 cup sweetened shredded coconut
1/2 cup crushed pineapple, drained well

Preparation:

Chill a large mixing bowl and the beaters (or whisk attachment) of an electric mixer in the fridge for about 20 minutes. Remove from the refrigerator and pour whipping cream into the bowl. Mix on high until peaks form.

Gently stir in the cream of coconut, sweetened coconut, and pineapple.

Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.

Get snazzy and serve in hollowed out baby pineapples like the ones I used from Frieda's Produce. Top with toasted coconut and Moravian Cookies for a little extra suttin' suttin'!