If you like pina coladas

Fish for dinner at Banjo and Spincop's house and I volunteered to make dessert. It's the least I could do, given everyone else works, while I hang out with the small person. Plus it seemed an excellent opportunity to get out of doing the housework.
Anyway, after the success of the apple sorbet, I figured something along the same lines would be good. Not too heavy, but not too healthy either. Pineapple and coconut gelato sounded ideal.




Pineapple and coconut gelato


2 cups coconut milk
1 cup milk
1 cup cream
1 tspn coconut essence (optional)
1 cup sugar
6 eggs
450g tin pineapple pieces

Method

Combine the coconut milk, milk and cream and bring to scalding point. Meanwhile, beat eggs and sugar together until light and frothy. Remove the milk from heat and add half to the egg mix. Stir thoroughly, then add to remaining milk. Return the milk to the heat, and cook at a low temperature, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and allow to cool. Place in a shallow container and allow to freeze for an hour. Remove from the freezer and beat with an electric mixer or blender. Return to the freezer and repeat until the desired consistency is reached. Meanwhile, drain the pineapple, reserving the syrup for a topping if desired. Puree the fruit. Add the coconut to the drained syrup, water and glucose. Bring to boil then reduce to a simmer until the syrup has thickened to a topping. Stir the pineapple puree through the gelato and serve with coconut topping.

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