Pineapple-Coconut Gelato

…and boy did I get caught in the rain on Friday.

Bucket-loads of rain. So much that the ski area where I volunteer even closed for the day. Welcome to late winter in Southern New England: the prelude to mud season.

Pineapple-Coconut Gelato

 

The kids thought it would be great fun to run out into the deluge while I was still getting ready for the morning preschool transport. Next thing I knew, I saw a boy in blue buzz by the window, running with glee through the melting snowbanks on the side of the house. His sister–sodden hair and soaked jeans–was all smiles as well.

I wish I could find the rain that enjoyable. I’d rather have a piña colada.

Pineapple-Coconut Gelato

 

Seeing as alcohol is frowned upon in the morning, this’ll work a little better the next time I’m caught in the rain: pineapple-coconut gelato. And if you prepare the simple syrup ahead of time, it’ll come together even faster. You should have simple syrup in the fridge at all times anyway–mojitos just aren’t the same without it! Don’t forget the waffle cones–they pair perfectly. 🙂

Pineapple-Coconut Gelato

 

Pineapple-Coconut Gelato
adapted from Cooking Light

  • 1 1/2 cups water
  • 1 1/2 cups granulated sugar
  • (or about 2 cups/1 pint of simple syrup already prepared, in place of the water and sugar)
  • 1 cup coconut milk
  • 1 15.25-oz can crushed pineapple, with juice
  • 3/4 cup sweetened flaked coconut, toasted

 

In a medium saucepan, combine the water and sugar to make a simple syrup. Cook over medium-high heat until the sugar is dissolved. Remove from heat and cool completely. At this time, throw the cans of coconut milk and crushed pineapple into the fridge to pre-cool the contents.

In a medium mixing bowl, combine the crushed pineapple and coconut milk. Stir in the simple syrup. Add to the ice cream machine per manufacturer’s directions. Add the toasted coconut about 5 minutes before fully-set (in my case, that was about 20 minutes after I started the ice cream maker).

Transfer the gelato to a freeze-proof container and put it in the freezer for one hour to firm up. It will not be the consistency of ice cream, but it should be firmer than when you removed it from the ice cream machine.

Best enjoyed on the same day made, but it’ll keep for at least a week, if necessary (or if it even lasts that long).

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