If you like pina coladas and getting caught in the rain, you will probably also like this coconut ice cream. Created by Courtney at Fork to Belly, the cocktail-inspired frozen treat is one way to savour the last of summer.
The homemade ice cream is the perfect recipe to try if you have an abundance of eggs to get rid of. The non-alcoholic dessert has a Hawaiian theme and is adapted from a William Sonoma dish.
To make your own coconut ice cream at home, you will require sweetened coconut flakes, half and half, canned sweetened cream of coconut, egg yolks, sugar and heavy cream. For topping, you can add things like pineapple slices, toasted coconut flakes, maraschino cherries and drink umbrellas to get that island feel.