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Coconut Gelato
Ingredients
- 1kg of Colac Neutral White Base (SGC1006P)
- 3kg Whole Milk
- 200g Coconut Cream (SCM180)
- 75g Dessicated Coconut (SCN264A)
Method
Give your customers a taste of the beach with this sweet, lightly textured coconut gelato. Flavoured with pure coconut cream and desiccated coconut, it's a simple but delicious frozen treat that will be popular with kids and grown ups alike!
How to Make Coconut Gelato:
- Heat the milk (70-85°c)
- Add the Colac neutral gelato base and blend for 2+minutes
- Allow to cool, add the coconut cream and desiccated coconut and blend
- Then churn, decorate and store as you would normally
Enjoyed this recipe? Ripple through pineapple flavour paste for a Pina Colada flavoured gelato!
Approximate costs
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Colac
Colac Complete Neutral Base Mix (Scoop)
SGC1006P
Colac™ gelato bases are complete powder bases specially developed to give gelato a smooth taste, ex...
In-stock: 8
Nutural World
Coconut Cream; Nut Paste
100% Coconut
SCM180
An all-natural ingredient, this coconut cream nut paste offers an exotic flavour profile and smooth texture. Well k...
In-stock: 11
Keylink
Desiccated Coconut
99.995% Coconut; 0.005% E220; 1-4mm
SCN264A
Desiccated coconut can be used in or on chocolate, in ice cream, desserts, or in savoury cooking.
In-stock: 29
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