Hawaiian Frozen Delight

Allergens

Dairy, Coconut

Ingredients

• 1. 2 cups coconut milk 2. 1 cup pineapple chunks, fresh or canned 3. 1 cup passion fruit puree 4. 1/2 cup granulated sugar 5. 1/4 teaspoon salt 6. 1 tablespoon vanilla extract 7. 1 cup heavy cream 8. 1 cup gluten
• free graham crackers, crushed 9. 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. In a blender, combine coconut milk, pineapple chunks, passion fruit puree, sugar, salt, and vanilla extract. Blend until smooth.
2. In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the blended mixture.
3. Divide half of the crushed gluten free graham crackers evenly among four bowls or dessert glasses.
4. Top each layer with half of the pineapple and passion fruit mixture, then sprinkle with toasted shredded coconut.
5. Repeat the layers: graham crackers, whipped cream, and remaining pineapple mixture.
6. Sprinkle the remaining crushed gluten free graham crackers and shredded coconut on top for added crunch and texture.
7. Freeze for at least 4 hours or until firm.

Chef’s Insight

The contrast of creamy and crunchy textures will delight your senses.

Notes

Be sure to use gluten-free graham crackers for a true gluten-free experience.