Creamy and fruity, this mango coconut ice cream is the stuff that dreams are made of, partly because it's so easy to make!
Drain off the coconut water from your coconut cream, if it's separate from the coconut cream. Set aside: you may need it for blending. Place all ingredients for the ice cream in a blender and purée until smooth. Pour into a freezer-safe container and chill for about 30 minutes to an hour then follow instructions for your ice cream maker. Alternatively, if you don’t have an ice cream maker, after placing the container with the liquid mixture in the freezer, stir well every 45 minutes or so, for about 3 hours. After 3 hours, the ice cream will be like soft serve. It will continue to harden if left in the freezer, so leave at room temperature before serving.
Preheat grill on high heat. Put the pineapple chunks on skewers. Place the skewers on a baking tray or platter. Brush both sides with maple syrup. Sprinkle both sides with cinnamon, cayenne, and a few pinches of salt. Place skewers on the hot grill and cook for two to three minutes per side. Remove skewers from the grill and place them on the baking tray.
To serve, remove pineapple chunks from the skewers and place a few in each bowl. Top with a scoop of ice cream and a pinch of cayenne, if you dare!