i'd rather be baking

I don’t know what says “summer” more than pineapple and coconut. The combination makes me want to lay on a beach somewhere, but until then, I can definitely make some gelato.

If you have an ice cream maker, this couldn’t be simpler. I decided to make it even easier, and made the simple syrup the night before while I was cooking dinner. Easy!

If you haven’t worked with coconut milk before, it’s really a great ingredient to keep in your pantry. A little bit goes a long way, and can add a tremendous amount of flavor to desserts as well as savory dishes like stir fries and curries. I like to buy a light version from Trader Joe’s when I can, but I’ve also seen it in the Hispanic foods aisle and in the beverage aisle (near margarita mixes, etc) in regular grocery stores.

Pineapple-Coconut Gelato
Cooking Light

Makes about 4 cups

1 1/2 cups sugar
1 1/2 cups water
15 oz can crushed pineapple in juice (undrained)
2/3 cup coconut milk (I used light)

Make the simple syrup: combine sugar and water in a medium saucepan and bring to a boil, stirring until sugar dissolves. Set aside and cool completely (this can be done ahead of time and refrigerated until you’re ready to use it).

In a medium bowl, combine simple syrup, pineapple, and coconut milk. Pour into the freezer can of an ice cream maker and freeze to gelato consistency (about 30 minutes in my machine). If you prefer a firmer texture, transfer gelato into a freezer-safe container and freeze until firm.