Pineapples grow with ease in our climate here in Auroville. And they are also quite low maintenance in that they can tolerate a certain level of dryness, nor is their growth impeded by the shade of other trees in the garden.

At the same time as being delectable, they offer a range of micronutrients, particularly calcium, manganese and vitamin C in abundance. So we have this regular fruit that is as much a medicine as it is a delight to eat!

In combination, Coconut and Pineapple go so well together – the earthy nutty flavours from the coconut artfully complementing the high fruity notes of the pineapple. This recipe exploits this wonderful medley of flavours while enabling one to serve a healthy, sugar-free ice cream, possibly made out of a key ingredient grown in one’s own garden!

The process:

• Open a Coconut, cut pieces out from it, or grate it, and add it to a blender with a little water. Blend into a fine puree, then sieve out the Coconut milk from it. Do not use more water than necessary. The squeezed Coconut pulp can be stored for later use (partially in this recipe, and to make ‘Coconut flour’ otherwise).
• Peel and cut up a Pineapple into small chunks. Put them in the blender along with the Coconut milk, 1 tablespoon of the Coconut pulp, and 2 peeled and diced Bananas. Blend until smooth.
• Shift the mixture into a freezer-friendly box and freeze overnight.
• Take it out the next day, allow it to thaw for about 10 minutes, scoop it out into the blender and blend it smooth again.
• Put the contents back in the box and in the freezer for another 45 minutes.

Serve with a big smile on your face!