Blend 1 cup of coconut milk, vanilla, and dates in a high speed blender until dates are no longer chunky.
Pour milk mixture into ice cube tray and freeze.
Once frozen, run cubes through a food processor, scraping sides every few minutes until well-blended.
Add frozen pineapple to mixture with a few tablespoons of cocout milk until you reach desired consistency.
Continue to scrape sides every minute or two to ensure ice cream is well blended.
Add coconut and pulse a few times to stir into mixture.
Serve immediately as soft-serve ice cream or (for firmer texture) pour mixture into a small baking dish and return to freezer for 2 hours before serving. You could also opt to let it melt down for a few minutes and serve it in a glass with a straw. Either way, you're in heaven.
Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.