For a more “adult” version, add 2 Tablespoons of dark rum to the pineapple.

Ingredients:

• 2 cans (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
• 2 c unsweetened coconut milk
• 1 c whole milk
• ¼ c pineapple juice
• 2 c coconut flakes, sweetened or unsweetened, plus 1/2 cup for garnish, if desired
• 2 1/2 c finely chopped fresh pineapple (or canned crushed pineapple, or puree the fresh pineapple in a blender))

Directions:

1. Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl.
2. Add coconut flakes and stir to combine.
3. Pour into ice cream maker and freeze according to the manufacturer’s instructions.
4. When mixture is about 5 minutes from finishing, add pineapple.
5. Freeze in airtight container for at least 3-4 hours, preferably overnight, for best results.
6. Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325°. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)

Fruit skewers

Create enough fruit skewers for one each in your party from seasonal fruit with the Mexican flag (red, white, green) in mind.  Recommendations include pineapple, white peaches or white nectarines (white), strawberries or red grapes for red and green grapes or kiwi for green.

Serves:   8

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico