- 1 small pineapple
- 2 cups Breyers® Original Natural Vanilla Ice Cream
- 2 cups toasted flaked coconut
- 1 tsp. grated lime peel
- 6 maraschino cherries
Cut pineapple in half lengthwise. Remove core. Use a melon baller to scoop out bite-size chunks of pineapple, leaving 1/2-in. border.
Scoop Breyers® Original Natural Vanilla Ice Cream and pineapple pieces evenly into each pineapple boat. Toss together coconut and lime zest and sprinkle over pineapple. Top with maraschino cherries. Serve immediately.
Make-Ahead: Pineapple boats can be refrigerated for up 24 hours.