Dairy-Free Coconut Gelato
Indulge in the tropical bliss of Dairy-Free Coconut Gelato, a creamy, plant-based dessert that’s irresistibly smooth and packed with coconut goodness. Made with full-fat coconut milk, organic cane sugar, and infused with vanilla and shredded coconut, this gelato delivers rich flavor while remaining completely dairy-free. A touch of cornstarch ensures the perfect velvety texture, while the optional addition of extra coconut creates a delightful burst of chewiness. Ideal for those seeking a vegan or lactose-free treat, this recipe is surprisingly simple, with just 15 minutes of prep time and a few easy steps. Whether served soft straight from the ice cream maker or hardened to perfection in the freezer, this coconut gelato is the ultimate way to savor a refreshing tropical dessert at home. Perfect keywords: dairy-free gelato, coconut milk dessert, vegan frozen treat, homemade gelato recipe, tropical coconut dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 100 grams Organic cane sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 50 grams Unsweetened shredded coconut
- 1 pinch Salt
Instructions
Start by preparing the coconut milk base: in a medium saucepan, combine 700 ml of the full-fat coconut milk with 100 grams of organic cane sugar and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved.
In a small bowl, mix the remaining 100 ml of coconut milk with 2 tablespoons of cornstarch, stirring until there are no lumps.
Pour the cornstarch mixture into the saucepan with the coconut milk mixture, whisking constantly to avoid any lumps.
Continue to cook over medium heat until the mixture thickens slightly, about 5-7 minutes, ensuring it doesn't boil.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 50 grams of unsweetened shredded coconut, mixing well.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until reaching a creamy consistency.
For an extra coconutty texture, fold in an additional 20 grams of shredded coconut after churning, if desired.
Serve immediately for a soft gelato consistency or transfer to a freezer-safe container, covering the surface with parchment paper to avoid ice crystals, and freeze for an additional 1-2 hours for a firmer texture.
Enjoy your homemade dairy-free coconut gelato!
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 200.0 g | 1000% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 131.2 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2429 mg | 52% | |
*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.
