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Orange, pineapple and coconut floats


  • 1 1/2 cups pineapple, chopped into 1” pieces
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 300 ml can sweetened condensed milk
  • 1/3 cup coconut cream
  • 1 tablespoon vanilla extract
  • 1/4 cup brown sugar
  • 2 cups whipping cream
  • 1/2 cup sweetened shredded coconut
  • Orange juice, for assembly
  • Prosecco or ginger ale, for assembly
  • Shredded coconut, for garnish


  1. For the no-churn ice cream, begin with the pineapple. Combine pineapple, sugar and lemon juice in a medium-size pot over medium-high heat. Let the mixture come to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring every 30 seconds or so to prevent the pineapple from burning. Add a bit of water if the mixture starts to stick. Let cool completely. Add pineapple to a food processor and pulse a few times to break up the mixture.
  2. Whisk together sweetened condensed milk, coconut cream, and vanilla in a large bowl. Add pineapple and brown sugar and mix until combined.
  3. In a stand mixer fitted with the whisk attachment or a hand mixer, beat the cream until stiff peaks form. Delicately fold whipped cream into the pineapple mixture. Fold in shredded coconut.
  4. Pour into a loaf pan, wrap in plastic, and freeze overnight.
  5. Once the ice cream is frozen, you’re all set. Add two scoops of pineapple ice cream to a tall glass and top with a bit of orange juice and some Prosecco or ginger ale. Garnish with shredded coconut. Enjoy! 

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