Coconut Gelato

When I travelled to Italy last year I had the best gelato I've ever tasted. I ordered two flavors, pistachio and coconut. It was heavenly. I've been wanting to make it since I've returned home but it always slips my mind or I don't have the ingredients on hand. (I don't regularly buy nor keep Cream of Coconut on hand). I'm determined to make this in the next few weeks on a hot and sunny day. I want to eat it in itty bitty bits and savor the flavor as I did in Italy.

After searching the internet I have found the same exact recipe used over and over again. Not only on American sites, but French, Italian and Canadian. Tiny differences include people toasting the coconut first or blending it to make the pieces smaller, but the general recipe is always the same and posted all over the net. One of the differences in the ice cream verses gelato is to use all milk instead of heavy cream. I don't like the way ice cream coats my teeth and tongue so I'll be making gelato.

Coconut Ice Cream (if made with cream)
Coconut Gelato (if made with milk)

1 cup milk
1 - 15 oz. can cream of coconut
1 1/2 cups heavy cream or additional milk
1 1/2 cups sweetened flaked coconut

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

*If you try this at home please note you do not use coconut MILK and you do not use UNsweetened cream of coconut. You need the thick, sweet cream of coconut. Many people confuse these as they do sweetened condensed milk and evaporated milk. They are completely different products and you can't complain it didn't turn out for you if you don't use the correct ingredients.
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