CopyCat P.F. Chang’s Pineapple Coconut Ice Cream

Ingredients

1- (13.5-ounce) can coconut milk
1 cup granulated sugar
1 ½ cups heavy cream
1 teaspoon coconut extract
8 ounces crushed pineapple
⅓ cup shredded coconut

Directions

In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in the remaining ingredients.

Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes.

Place the ice cream into a container, cover tightly and freeze for 2-4 hours before serving.