Coconut Lime Pistachio Gelato

This straightforward no-churn recipe is a breeze to make and within 24 hours or less you have a delightful tangy treat. 


Coconut Lime Pistachio Gelato

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1 can of coconut milk

1/4 cup coconut oil, melted
the zest of 2 to 3 limes

1/4 cup lime juice (approximately 3 limes) 

1 cup caster sugar

1/4 teaspoon salt

1/4 cup of roughly crushed pistachios, shelled

edible rose petals, to sprinkle on top  

In a large bowl, whisk all the ingredients together, except the pistachios, until completely smooth. Once all ingredients are nicely incorporated add the pistachios; stirring with the whisk to distribute evenly. Pour into a dish or a plastic container; sprinkle with the rose petals and cover with the lid or plastic wrap. Freeze for 8 hours or overnight or until the gelato is set. To ease serving, allow to soften slightly on the counter for about 10 minutes.

Notes: I let the gelato set overnight. Also you do not have to add the pistachios to the gelato you may just sprinkle them on top with the rose petals for a more decorative feel.  

Hope everyone is having a good week so far. - JD