Pandanus and Coconut Milk Gelato

Pandanus gelato

Pandanus and coconut are the two primary native food sources in the Marshall Islands. They share the same soil next to each other so they are naturally a good combination. Using pandanus by itself is a little challenging because it has such a distinctive after-taste but by mixing with coconut milk, it becomes mild and rich.

Pandanus and Coconut Milk Gelato

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Yield: about 3 cups


  • 1 cup pandanus juice
  • 1 cup coconut milk
  • 3/4 cup granulated sugar
  • lemon juice from 1/2 lemon
  • grated lemon zest from 1/2 lemon

Cooking Directions

  1. In a medium sauce pan, combine pandanus juice, coconut milk and sugar. Put it on medium heat and dissolve sugar completely. Remove from heat.

  2. Add lemon juice and zest and mix well. Put it over an ice bath and chill.

  3. If you use an ice cream maker, put the pandanus and coconut milk mixture in the bowl of the ice cream maker and follow the instruction to make gelato.

  4. If you don't have an ice cream maker, pour the mixture into a container and chill in the freezer. Every 30-45 minuets, mix really well with a spatula, whisk or large spoon and put it back into the freezer. Continue this until the the mixture is frozen. It takes about 3 hours to complete.

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