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Piña Colada Split Recipe


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Piña Colada Split Recipe

1 small pineapple
2 cups Breyers® 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® 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.
Anna in Sweden

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