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 fresh pineapple instead, cut it up into chunks, and freeze it yourself. Remember to shake up the coconut milk before opening. The coconut cream often rises to the top of the can and needs a good shake to distribute it throughout the milk.
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!
Spoon into glasses and serve immediately. See our Chef Tips if preparing gelato ahead of time.
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.