Pineapple Slices Ice Cream

Ingredients:

• 1 pineapple weighing 1.8 kg.
• 1 can (200 g) of sweetened condensed coconut milk
• 0.5 tsp vanilla extract
• A pinch of coarse salt
• 1 cup chilled heavy cream
• 3/4 cup sweet coconut flakes, toasted, optional
• Special equipment: pineapple corer

Preparation:

1. Cut off the top of the pineapple and discard. Scoop out the pulp and core, being careful not to cut into the bottom with a knife. Discard the core and reserve the pulp. Pat the inside of the empty pineapple dry with a couple of paper towels (to help the ice cream stick better), then place it in the freezer to chill while you prepare the ice cream.
2. Place half of the pineapple pulp (about 250 g) in a blender; set the other half aside for another use. Add the sweetened condensed coconut milk, vanilla, and salt to the blender. Blend on high speed, scraping down the sides of the bowl as needed, until the mixture is very smooth, about 1 minute.
3. In a large bowl, beat the heavy cream with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Gently fold half the pineapple mixture into the whipped cream with a spatula until smooth. Fold in the remaining pineapple mixture until smooth.
4. Spoon the pineapple mixture into the cooled pineapple. Cover loosely with plastic wrap and freeze for at least 6 hours or overnight.
5. If the pineapple was frozen overnight, let it defrost in the refrigerator for 15 minutes before serving. Before serving, use a sharp, long chef's knife to cut the pineapple into quarters lengthwise. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately. Alternatively, roll the edges of each pineapple slice in shredded coconut.
6. Coconut flakes:
   Spread it in an even layer on a rimmed baking sheet. Bake in the oven at 175°C (350°F), stirring once, until golden brown, 8–10 minutes.