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Pineapple-Coconut Gelato

Randy Mayor; Melanie J. Clarke
Yield 4 cups (serving size: 1/2 cup)
Try this gelato in a cone with shredded coconut sprinkled on top.

Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
  • 2/3 cup coconut milk

Nutrition Information

  • calories 215
  • caloriesfromfat 17 %
  • fat 4.1 g
  • satfat 3.6 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 0.6 g
  • carbohydrate 46.5 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 3 mg
  • calcium 11 mg

How to Make It

  1. Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.

  2. Combine the pineapple and milk in a large bowl; stir in sugar syrup.

  3. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container; cover and freeze 1 hour or until firm.