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This intensely-flavored gelato will satisfy any coconut lover. For an even more tropical adventure, try adding pureed pineapple for a pina colada take on this creamy coconut treat.

Source: Martha Stewart Living, June/July 1994
Yield

Ingredients

Directions

Variations

Pina Colada Variation: Peel, core, and puree a fresh pineapple. Cook in a medium saucepan over medium-high heat until reduced by three-quarters, about 50 minutes. Let cool, then stir into chilled custard along with reduced coconut milk and cream of coconut, as directed in step 5 above.

Cook's Notes

For the best flavor, soften it slightly in the refrigerator before serving.

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  • mgiacobbe
    1 MAR, 2015
    I agree that this is a more complex ice cream recipe, but it is also one of my favorites! Here is my quick tip: There is an error in here, coconut water is the clear liquid inside, coconut milk comes from blending the flesh and the water together. However I just drank the water and instead I used Agave Nectar in it's place, you could also use Brown Rice Syrup but I think Agave Nectar has a more neutral sweet taste. If you do that you can completely skip step 2 and add the Agave in step 6.
    Reply
  • Nstrauel
    30 JUL, 2014
    I second the comment by mangliodesola. This recipe is very complicated! The result is delicious, but imho took far too many steps and too much time.
    Reply
  • mangiodasola
    15 MAR, 2014
    This recipe is quite confusing. 1) If I don't have a coconut, how much coconut milk should I use? 2) I thought the liquid from the coconut is called coconut water, not milk. I read that the milk comes from the solids. 3) why do we need to reduce the coconut "milk" before steeping the regular milk and shredded coconut for one hour? Shouldn't this step come later? Could someone please revise this recipe to make it more feasible and comprehensible for everyone? Thank you.
    Reply

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