Pineapple Coconut Frozen Labneh

Using the purée from my Fresh Piña Colada is an easy and fun way to make a delicious frozen dessert. Comapeño and poblano chilis brighten and enhance the fruit flavors, the dairy in the labneh balancing their heat. It's reminiscent of eating fruit with Tajín, like I used to as a kid growing up in California.

Author

Christian Leue

Servings

Makes about 1 quart

Category

Dessert

Ingredients

• Juice and flesh of 1 young coconut (about 12 fluid ounces)‡
• 2 cups of chopped fresh pineapple*
• 3 cups of the fresh purée, chilled
• 1 cup of labneh (or full-fat Greek yogurt if you can't find labneh)
• Sugar syrup (to taste)
• Jalapeño powder
• Espelette

Directions

1. Using a sharp knife remove any excess pith from the top of the fresh coconut, exposing the pointy top.
2. Identify the edge of where you cleared away the pith, this is where you will make a hole using a sturdy oyster knife.
3. Carefully but forcefully plunge the oyster knife into the coconut.
4. Twist the knife and gently lift the point towards the center and you should be able to pop out a neat circle from the shell, it may take a few tries to get a hang of the motion.
5. Drain the water inside into a bowl and using a spoon scoop the flesh from the inside of the coconut and add it to the bowl as well.
6. Mix the pineapple chunks and coconut juice/flesh in a blender and process until smooth.
7. For an even smoother purée you can pass it through a strainer or chinois.
8. Whisk all ingredients together except for the chilis. You can do this in a blender if you want to save time.
9. Taste and adjust sweetness with sugar syrup (you want it to be on the sweeter side as it will taste less sweet when cold). You can now optionally add chili to your taste, or reserve it for garnish.
10. Add the mixture to an ice cream maker and process according to manufacturer directions. I prefer a model that includes a compressor as you don't have to store a bowl in the freezer.
11. Remove the frozen labneh to a sealed container and place in the freezer for at least two hours, or until firm.
12. Serve dusted with the chili flakes.