½ cup pineapple puree
½ tsp NOTEO Mint
1 cup coconut milk
You can also add sugar if desired.

How to cook
  • Put the pineapple puree, NOTEO mint and coconut milk together in a blender.
  • Pour the mixture into ice cream molds or a container of your choice. Let it rest in the freezer for at least 4 hours.
  • The gelato will be in hard consistency after the freezing process. Let it thaw slightly at room temperature for about 20 minutes before serving.
  • Enjoy the cooling taste of NOTEO Mint!