Brown Sugar Roasted Pina Colada Ice Cream

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Brown Sugar Roasted Pina Colada Ice Cream

Greetings from sunny Ethiopia! As I slowly thaw out from the DC arctic freeze and get used to this 8 hour time difference, I share with you a recipe that’ll have you dreaming of palm trees and a light warm breeze. This vegan ice cream is made rich and decadent by the silken tofu and coconut milk, and it’s made sultry by the brown sugar roasted pineapple. Yes, you heard me correctly brown sugar roasted pineapple! By roasting the pineapple, you extract and concentrate the pineapple’s natural sugars. The end result is that you need less sugar than if you didn’t roast the pineapple. AND, it’ll make your house smell like paradise. Win. And WIN! Enjoy the week folks and see you next Saturday with another new recipe! 😀

Brown Sugar Roasted Pina Colada Ice Cream

(Printable Recipe)


1 16 oz. block silken tofu

1 teaspoon vanilla extract

juice and zest from 1/2 lime

1/2 cup sweetened flaked coconut

1/3 – 1/2 cup brown sugar

1 can (~13.5 oz) coconut milk

pinch salt

1/2 cup pecans–roughly chopped; toasted

1 pineapple–peeled, cored, cut into big chunks

1/3 cup almond milk

2 tablespoons agave (optional)


*Pre-heat oven to 400 degrees F. Line 9″ x 13″ baking dish with parchment paper. Add pineapple and brown sugar. Massage brown sugar into pineapple. Roast for 45 minutes, turning two times (every 15 minutes). After 45 minutes, set aside to cool.



*When cooled, roughly chop 1/4 of the pineapple and set aside. Blend the other 3/4 of the pineapple (with all of the juice and syrup from the baking pan) in a blender. Add tofu, coconut milk, vanilla extract, salt, lime juice, lime zest, and almond milk (and agave, if using). Blend until smooth.


*Add blended mixture to your ice cream maker. Run according to the directions. Once thickened (about 5 minutes before finished), add chopped pineapple, pecans, and coconut. Run for about 5 minutes. Enjoy! (Best enjoyed soft… like a Blizzard).


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I bet that roasted pineapple does make your house smell so good! Lovely recipe.

  2. Irresitible! It is absolutely freezing here but I am searching the back of the gadget cupboard to get the icecream maker out of winter hibernation!