Learn how to make rich, creamy coconut gelato recipe at home. Filled with tropical flavours, it’s the ideal dessert for coconut enthusiasts!
Quick Facts
Difficulty: Easy
Prep Time: 25 minutes
Maturation Time: 4 hours
Freezing Time: 4 hours
Yield: 1.2 L (approx. 6 servings)
Ingredients
Gelato Base
- 500 ml coconut milk (full-fat)
- 300 ml whole milk (3.5% fat)
- 200 ml heavy cream (35% fat)
- 150 g granulated sugar
- 30 g corn glucose syrup
- 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)
- 1 teaspoon pure vanilla extract (optional)
Coconut Garnish (Optional)
- 50 g shredded coconut (toasted or plain)
How to Make Coconut Gelato Recipe
1. Prepare the Gelato Base
- In a medium saucepan, combine coconut milk, whole milk, heavy cream, sugar, and glucose syrup. Stir gently over medium heat until the sugar dissolves.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the coconut mixture.
2. Heat and Blend
- Heat the mixture to 85°C (just below boiling) to pasteurize. Stir constantly to avoid scorching.
- Remove from heat and blend with an immersion blender for a smooth, creamy consistency.
3. Cool and Mature the Base
- Quickly cool the mixture using an ice bath, then cover it with plastic wrap touching the surface to prevent skin formation.
- Refrigerate for at least 4 hours (or overnight) to allow the flavours to mature.
4. Churn the Gelato Base
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 25–30 minutes).
5. Add the Garnish
- If using toasted shredded coconut, fold it into the gelato after churning for extra texture and flavour.
- Alternatively, sprinkle it on top when serving.
6. Freeze and Serve
- Transfer the churned gelato to a freezer-safe container and freeze for 4 hours to firm up.
- Serve your coconut gelato garnished with shredded coconut, a drizzle of chocolate, or fresh tropical fruit.
Pro Tips
- Use full-fat coconut milk for a rich and creamy texture.
- Toast shredded coconut lightly in a dry pan for enhanced flavour before using it as a garnish.
- For an even creamier gelato, substitute part of the whole milk with additional coconut milk.
FAQs About Coconut Gelato Recipe
Q: Can I use sweetened coconut milk?
A: Sweetened coconut milk can be used, but you may need to adjust the sugar in the recipe to avoid an overly sweet gelato.
Q: Can I make this recipe vegan?
A: Yes, replace the whole milk and heavy cream with plant-based alternatives like coconut milk or almond cream.
Q: How long does coconut gelato last?
A: Store in an airtight container in the freezer for up to 3–5 days for the best texture and flavour.
Serving Suggestions
Pair coconut gelato with pineapple slices for a tropical twist, or serve it alongside a slice of chocolate cake for a decadent dessert.