Pineapple-Coconut Gelato
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 215
- Calories from fat: 17%
- Fat: 4.1g
- Saturated fat: 3.6g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.2g
- Protein: 0.6g
- Carbohydrate: 46.5g
- Fiber: 0.4g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 3mg
- Calcium: 11mg
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.
Pineapple-Coconut Gelato Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: Italian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Sodium, Gluten-Free
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Autumn, Spring, Summer, Winter, Mother's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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Pineapple-Coconut Tapioca
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