Recipe: Piña Colada Cream Dessert


  • 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
  • 1 cup milk
  • 1/2 cup frozen pineapple juice concentrate, thawed
  • 2 tablespoons lime juice from concentrate
  • 3/4 cup toasted flaked coconut
  • Edible flowers, optional


  1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9- inch baking pan. Cover; freeze 2 hours or until almost firm.
  2. Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

Number of servings (yield): 6

Recipe and Photo Courtesy of Eagle® Brand Sweetened Condensed Milk

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