Description
A recipe for Piña Colada Cream Dessert

Ingredients

• 1 (14-ounce) can Eagle Brand 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

Preparation
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.

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.

Nutrition
no information available

Serves
Makes 6 to 8 servings

Variations
no information available