Piña Colada Split


Prep

5 min

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Ingredients

  • 1 small pineapple
  • 2 cups Breyers® Original Natural Vanilla Ice Cream
  • 2 cups toasted flaked coconut
  • 1 tsp. grated lime peel
  • 6 maraschino cherries

Directions

  1. Cut pineapple in half lengthwise. Remove core. Use a melon baller to scoop out bite-size chunks of pineapple, leaving 1/2-in. border.

  2. 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.

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