Pandanus and Coconut Milk 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
Yield: about 3 cups
Ingredients
- 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
-
In a medium sauce pan, combine pandanus juice, coconut milk and sugar. Put it on medium heat and dissolve sugar completely. Remove from heat.
-
Add lemon juice and zest and mix well. Put it over an ice bath and chill.
-
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.
-
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.
