- 180 g condensed milk
- 1 cup yogurt
- 200 g coconut cream
- 125 g pineapple pulp (it can be tinned or frosted), minced
- 125 g coconut desiccated
- Whisk the condensed milk with the yogurt. Fold in the coconut cream, the pineapple, the desiccated coconut
- Pour the ice cream mixture into a loaf mold lined with cling film or into silicone molds.
- Freeze at least for 6 h, until firm.
- Serve sliced or scooped (with a hot dessert spoon).