Pineapple Coconut Gelato | Recipes | Cook For Your Life
Pineapple Coconut Gelato- cook for your life- anti-cancer recipes

Pineapple Coconut Gelato

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5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

This refreshing dairy-free Pineapple Coconut Gelato dessert is a quick and easy way to use pineapple any time of year and for any occasion. If you don’t want to buy frozen, buy a really ripe...


  • 3 cups of frozen pineapple chunks (see Chef Tips if using fresh)
  • 1 cup of coconut milk, well shaken (bag and freeze any leftovers)
  • 2 tablespoons of brown sugar, or to taste
  • 2 tablespoons lime juice
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Nutrition Facts


128 cals


8 g

Saturated Fat

7 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


15 g


11 g


1 g


1 g


7 mg


  1. In a food processor, quickly pulse the frozen pineapple chunks once or twice to break them up a little. Add the coconut milk and sugar, if using. Process the mixture, adding in the lime juice a little at a time, until you have a creamy gelato. There will be some remaining chunks of pineapple. Take care not to over process your gelato into a pina colada!
  2. Spoon into glasses and serve immediately. See our Chef Tips if preparing gelato ahead of time.

Chef Tips

If you want to use a fresh pineapple, it’s easy to freeze. Here’s how:

  • Peel the pineapple, quarter it and core it. Slice the quarters 1-inch thick, then cut the slices up into chunks.
  • Spread the pineapple chunks in a single layer on a baking sheet lined with parchment. Place in the freezer until the chunks are frozen, about 30-40 minutes.
  • Bag them in freezer bags and return to the freezer to store for another day.

If you make the gelato ahead of time, spoon it into a bowl or container and store it in the freezer. Before serving, to soften the gelato, take it out of the freezer and either microwave it for 10 seconds or put it in the fridge for about 15 to 20 minutes before you want to eat it.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society