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

Scientifically balanced Italian coconut gelato recipe made with natural coconut milk and shredded coconut, crafted for a rich tropical flavor and scoopability at -18 °C.

Miscela: 1000 g

Resa: ≈ 1,3 L (8–10 porzioni)

Maturazione: 6 h a 4 °C

Mantecatura: 30 min

Apri e personalizza nel Calcolatore

Ingredienti e Dosaggi 1000 g

Ingrediente	Grammi	%
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%
Totale miscela	1000	100%

Parametri e Bilanciamento

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 · dolcezza percepita

PAC · morbidezza a −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.

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 stabilizer.

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.

I Segreti del Maestro Gelatiere

Scelta delle Materie Prime

Per ottenere un gusto autentico e rotondo, utilizza sempre ingredienti di prima qualità: latte fresco intero di alta qualità, panna fresca e paste pure al 100% senza zuccheri né oli vegetali aggiunti.

Conservazione e Degustazione a −18 °C

Grazie al bilanciamento con destrosio (PAC elevato), questo gelato mantiene un'ottima spatolabilità anche nel congelatore casalingo. Per una consistenza ottimale, estrailo dal freezer 5–8 minuti prima di servirlo.