High Protein Coconut Gelato
Creamy, luscious, and packed with protein, this High Protein Coconut Gelato is a tropical twist on a classic frozen dessert. Made with full-fat coconut milk, a hint of vanilla, and boosted with high-quality vanilla protein powder, this recipe is perfect for those looking to indulge while maintaining their fitness goals. The addition of shredded unsweetened coconut adds a delightful texture, while almond milk and a touch of salt balance the flavors beautifully. This gelato is dairy-free, refined sugar optional, and achieves its irresistibly creamy consistency with the help of a simple cornstarch slurry. Ready in just 30 minutes of active prep and churned to perfection, it’s an ideal healthy treat for summer—or anytime you crave a taste of the tropics. Serve it plain or top with extra shredded coconut for a satisfying, guilt-free dessert experience!
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 200 ml Unsweetened almond milk
- 100 g Granulated sugar or coconut sugar
- 60 g Vanilla protein powder
- 30 g Shredded unsweetened coconut
- 2 tsp Vanilla extract
- 2 tbsp Cornstarch
- 0.25 tsp Salt
Instructions
In a small bowl, whisk together the cornstarch with 50 ml of coconut milk to form a smooth slurry. Set aside.
In a medium saucepan, combine the remaining coconut milk, almond milk, sugar, and salt. Heat over medium heat until the mixture begins to simmer, stirring occasionally.
Once simmering, whisk in the cornstarch slurry and continue to cook for about 2-3 minutes or until the mixture thickens slightly.
Remove from heat and stir in the vanilla protein powder, shredded coconut, and vanilla extract. Whisk until the protein powder is completely dissolved and the mixture is smooth.
Pour the gelato base into a bowl, cover with plastic wrap ensuring the wrap is directly on the surface to prevent a skin from forming, and let it cool to room temperature.
Once cooled, chill the mixture in the refrigerator for at least 2 hours or until it is very cold.
Churn the cold gelato base in an ice cream maker according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the gelato to a lidded container and freeze for at least 2 hours for a firmer texture.
Serve the high protein coconut gelato scooped into bowls, optionally topped with extra shredded coconut or your favorite toppings.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 21.6 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
