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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:

  1. Heat the milk (70-85°c) 
  2. Add the Colac neutral gelato base and blend for 2+minutes 
  3. Allow to cool, add the coconut cream and desiccated coconut and blend 
  4. 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

£15.10
4.2 kg batch
£0.36
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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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...

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Nutural World

Coconut Cream; Nut Paste

100% Coconut

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An all-natural ingredient, this coconut cream nut paste offers an exotic flavour profile and smooth texture. Well k...

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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.

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