Milk base

Artisanal Coconut Gelato

Name: Artisanal Coconut Gelato
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 1000 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 511 g Whole milk; 150 g Coconut milk; 70 g Heavy cream 35%; 30 g Desiccated coconut; 62 g Skimmed milk powder; 130 g Sucrose; 43 g Dextrose monohydrate; 4 g Locust bean gum

Recipe & formulation by TheRomanScoop

Either you love it from the first taste or it isn't for you, but one thing is certain: summer isn't complete without a proper coconut gelato, rich with coconut milk and natural pulp.

Batch mix: 1000 g

Yield: ≈ 1,3 L (8–10 servings)

Maturation: hrs at 4 °C

Churning: 30 min

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Ingredients & Dosing 1000 g

Ingredient	Grams	%
Whole milk	511	51,1%
Coconut milk	150	15,0%
Heavy cream 35%	70	7,0%
Desiccated coconut	30	3,0%
Skimmed milk powder	62	6,2%
Sucrose	130	13,0%
Dextrose monohydrate	43	4,3%
Locust bean gum	4	0,4%
Total mixture	1000	100%

Parameters & Balancing

Total water

60,1% target 60–64%

Total sugar

23,4% target 18–24%

Total fat

9,0% target 8–12%

Total solids

39,9% target 36–40%

POD · perceived sweetness

PAC · scoopability at −18 °C

Procedure · milk base, hot process

Step 1

In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.

Step 2

In a saucepan, combine whole milk and natural coconut milk, warming gently to 35-40 °C (95-104 °F).

Step 3

Rain dry powders into the warm liquid while whisking and heat to 82-85 °C (180-185 °F) for 2 minutes to activate the thickener.

Step 4

Remove from heat, then stir in cold heavy cream and shredded desiccated coconut.

Step 5

Emulsify with an immersion blender for 2 minutes and quickly chill below 4 °C (39 °F) over an ice bath.

Step 6

Age the mixture in the refrigerator at 4 °C for 6 to 12 hours for thorough aroma extraction and protein hydration.

Step 7

Blend briefly and churn in your ice cream maker for 25-35 minutes until dense, velvety, and scoopable.

Secrets of TheRomanScoop

Selection of Raw Ingredients

For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

Storage and Serving at −18 °C

Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.