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 Cooking Light

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

  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.
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