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Before you jump to Pineapple coconut ice cream recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

Eating healthy foods makes all the difference in the way you feel. If we eat more healthy snacks and a smaller amount of the unhealthy ones we typically feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Sometimes it's difficult to find healthier foods for snacks between meals. Finding snacks that really help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?

Just about the most popular snack foods is low fat yogurt. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we don't recommend. You can not beat yogurt when it comes to a wholesome snack though. It is a protein-rich supply of healthy nutritional vitamins. Yogurt is easy for the physical body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. This minimizes your sugar absorption without reducing the taste of your snack.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let's go back to pineapple coconut ice cream recipe. To cook pineapple coconut ice cream you only need 6 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Pineapple coconut ice cream:

1. Take 1/2 cup of Coconut milk(1st milk).
2. Get 1/2 cup of coconut milk (2nd milk).
3. You need 2 cups of frozen pineapple cubes.
4. Take 1 of frozen banana.
5. Prepare 1/2 of lemon juice(optional).
6. You need 2 tbsp of sugar/can use maple syrup(optional).

Steps to make Pineapple coconut ice cream:

1. First I have made first coconut milk by grinding scrapped coconut of 1/2 big coconut with 1/4 cup water.Then I have strained this through a strainer.Our first coconut milk is ready..
2. For second have used same coconut pulp with 1/2cupwater and stained them..
3. After this I have covered this with aluminium foil and kept refrigerated.Dont make a icecube.ie till coconutcream and water separate off.The cream is which is formed as white on upper layer of bowl..
4. Scoop this off to another bowl.This is our coconut cream.To this I have added lemon juice as I wAnt tangy flavour..
5. Then again I have kept in freezer with covering g of foilpaper..
6. At this time I have also kept the pineapple cubes from pineapple and banana in a container and kept this also for freezing..
7. Then take lemon coconut cream,pineapple,banana put in mixer jar with sugar and grind them.
8. Our ice cream /shorbet is ready.This you can serve as such or keep in freezer until hardens and scoop it off like ice cream..
9. Note:Here lemon juice is optional,you can vary cream added in mixer jar for more creaminess add more cream. You can use store bought coconut cream,to remove water just refrigerate upside down and open the the upper part so that you can remove water and get cream at bottom. If you are not using sugar just omit lemon and use only coconut cream.Here I have used 1/4cupcream.The cream formed was half cup.For mixing can use food processoror..
10. For much creamy texture I had kept the grinded mixer in freezerfor an hour and after this I took out and again grinded and freezed themThen I scooped off as ice cream..

Our combo: Pineapple sorbet layered into Coconut ice cream. Enjoy this PF Changs copycat recipe for Pineapple Coconut Ice Cream made with coconut milk, pineapple and shredded coconut at home. I really wish I could have eaten more of this Pineapple Coconut Ice Cream because it smelled SO GOOD! Like being on a beach, with cool waves of water. Thickening the pineapple coconut ice cream mixture with egg yolks before churning helps give it a velvet, tongue-coating texture.

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