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 ‘cream’ often rises to the top of the can, and needs a good shake to distribute it throughout the milk.
- Spread the pineapple chunks onto a baking sheet in a single layer and freeze.
- In a food processor, quickly pulse the frozen pineapple chunks once or twice to break them up a little. Add and the coconut milk and sugar if using. Process, 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.
- 1 cup of coconut milk, well shaken before opening. Bag and freeze any leftovers.
- 3 cups of frozen pineapple chunks
- 2 tablespoons of brown sugar, or to taste
- 2 tablespoons lime juice
Ann's Tips and Tricks
To freeze fresh pineapple chunks, cover a cookie sheet with waxed paper. Lay out the pineapple chunks in a single layer and pop into the freezer for about 30- 40 minutes.
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.