Coconut & Pineapple Tropical Gelato

• 1 Egg
• 50 grams Sugar
• 250 ml Coconut milk
• 200 ml Heavy cream
• 1/2 of a whole pineapple Fresh pineapple
• 1 Rum

1. Use your largest bowl, since you'll be mixing together all of the ingredients into the same bowl that you'll use to whip the cream.
2. Separate the egg yolk and the white.
3. Make a stiff merengue using the egg white and half the sugar.
4. Combine the other half the sugar with the egg yolk and mix until white.
5. Whip the heavy cream until slightly soft peaks form.
6. Add the coconut milk and mix lightly.
7. Either chop the pineapple finely or mash it with a blender (such as a Bamix handmixer) into a slightly coarse paste.
8. The prepping is complete at this point.
9. There's no need to be too precise.
10. Mix everything into the bowl of heavy cream and coconut milk.
11. Also add the meringue and mix well.
12. Pour into a tupperware box and freeze to finish.
13. You don't need to stir it midway.
14. If you mince the pineapple into a smooth paste, the result will be silkier and more like an authentic gelato.
15. Once you scoop up the gelato into serving dishes, try pouring on a tiny drizzle of rum.
16. It tastes amazing, just like a pina colada cocktail.

egg, sugar, coconut milk, pineapple

Taken from cookpad.com/us/recipes/155728-coconut-pineapple-tropical-gelato (may not work)