From the Kitchen of: Boomer
Source: Cooking Light July 2001
Try this gelato in a cone with shredded coconut sprinkled on top.
1 1/2
Cups
Sugar
1 1/2
Cups
Water
1
Can (15 1/4 oz.)
Crushed pineapple in juice, undrained
2/3
Cup
Coconut milk
Combine sugar and water in a large saucepan, bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.
Combine the pineapple and milk in a large bowl; stir in sugar syrup.
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.