Pineapple-Coconut Gelato

Pineapple-Coconut Gelato Recipe
Randy Mayor; Melanie J. Clarke
Try this gelato in a cone with shredded coconut sprinkled on top.

Yield:

4 cups (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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

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

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.

Note:

July 2001
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