Tepache Float Recipe

Prepare pineapple and brine

Wash the pineapple well. Peel the pineapple and reserve the peels and core. Cut the flesh away from the reserved peels/cores and set the flesh aside (you can snack on it or save for the ice cream puree). Place the peels and cores in a clean 2–3 quart glass jar or ceramic crock.

Make sweet infusion

In a saucepan, combine 6 cups water and the piloncillo (or brown sugar) and 1 tablespoon granulated sugar. Heat gently, stirring until sugar dissolves. Pour the hot sugar water over the pineapple peels/cores in the jar so they are fully submerged. Add the cinnamon sticks, whole cloves, and sliced ginger.

Ferment

Cover the jar with a breathable cloth or a lid left slightly ajar (to let gases escape). Let the mixture ferment at room temperature (65–75°F / 18–24°C) for 2–4 days. Taste daily starting on day 2: tepache should develop a sweet-tart, lightly effervescent flavor. When it reaches your preferred tartness and slight fizz, stop fermentation by straining.

Finish and chill

Strain the liquid through a fine-mesh sieve into a clean pitcher. Discard solids. Taste and, if too strong/sweet, dilute with up to 2 cups filtered water to balance. Refrigerate until cold (at least 4 hours). Tepache will continue to slowly ferment in the fridge — keep refrigerated and consume within 5–7 days.

Make pineapple purée (if not using pre-made)

If you haven't set aside pineapple flesh, use 1 cup fresh pineapple chunks. Blend until smooth to make 1 cup of purée. Strain if you prefer a smoother base.

Build ice cream base

In a medium bowl, whisk together the coconut milk, heavy cream, granulated sugar, vanilla extract, lime zest (if using), and a pinch of salt until the sugar dissolves. Stir in the pineapple purée and optional chopped pineapple pieces.

Chill base

Cover the mixture and chill in the refrigerator for at least 2 hours (or overnight). A well-chilled base helps the ice cream freeze with better texture.

Churn

Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (typically 20–30 minutes). If you like, fold in small pineapple pieces near the end of churning.

Harden

Transfer the churned ice cream to a freezer-safe container, smooth the top, press a piece of plastic wrap directly on the surface to prevent ice crystals, and freeze for at least 4 hours to firm up.

Scoop 1–2 generous scoops of coconut pineapple ice cream into tall glasses or coupe glasses.

Pour 1/2 cup to 3/4 cup chilled tepache over the ice cream in each glass (adjust to taste). The tepache will create a frothy, effervescent float.

Garnish with toasted coconut flakes and a lime wedge. Serve immediately with a long spoon and straw.