Coconut & Pineapple Tropical Gelato - egg

Method

• 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.
• Separate the egg yolk and the white.
• Make a stiff merengue using the egg white and half the sugar.
• Combine the other half the sugar with the egg yolk and mix until white.
• Whip the heavy cream until slightly soft peaks form.
• Add the coconut milk and mix lightly.
• Either chop the pineapple finely or mash it with a blender (such as a Bamix handmixer) into a slightly coarse paste.
• The prepping is complete at this point.
• There's no need to be too precise.
• Mix everything into the bowl of heavy cream and coconut milk.
• Also add the meringue and mix well.
• Pour into a tupperware box and freeze to finish.
• You don't need to stir it midway.
• If you mince the pineapple into a smooth paste, the result will be silkier and more like an authentic gelato.
• Once you scoop up the gelato into serving dishes, try pouring on a tiny drizzle of rum.
• It tastes amazing, just like a pina colada cocktail.