Low Fat Coconut Gelato
Indulge in the tropical bliss of Low Fat Coconut Gelato—a creamy, refreshing dessert that’s lighter without sacrificing flavor. Made with a blend of light coconut milk and skimmed milk, this recipe is perfect for those seeking a healthier alternative to traditional gelato. Sweetened with granulated sugar and thickened naturally with cornstarch, this gelato offers a velvety texture and a delectable hint of vanilla. With minimal prep time and a quick churn in an ice cream maker, you can effortlessly whip up this guilt-free treat in your own kitchen. Serve it with a sprinkle of sweetened shredded coconut for an irresistible tropical garnish. Whether you’re looking for a low-fat dessert or a coconut-inspired delight, this gelato is sure to keep your taste buds satisfied.
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Recipe Information
Ingredients
- 800 ml Coconut milk, light
- 200 ml Skimmed milk
- 100 g Granulated sugar
- 20 g Cornstarch
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 tbsp Sweetened shredded coconut (optional for garnish)
Instructions
In a medium saucepan, combine 700 ml of light coconut milk and 200 ml of skimmed milk. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
While the milk mixture is heating, whisk together 100 grams of granulated sugar, 20 grams of cornstarch, and a pinch of salt in a separate bowl.
Add the remaining 100 ml of light coconut milk to the sugar and cornstarch mixture and whisk until smooth to create a slurry.
Once the milk mixture in the saucepan is simmering, reduce the heat to low. Gradually whisk in the slurry to the saucepan.
Continue to cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10 minutes.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract.
Pour the gelato base into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap, pressing it directly onto the surface of the gelato base to prevent a skin from forming.
Chill the mixture in the refrigerator for at least 2 hours, or until it is completely chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the gelato to an airtight container. For optimal texture, freeze the gelato for at least 2 hours before serving.
Serve with a sprinkle of sweetened shredded coconut on top, if desired, and enjoy your low-fat coconut gelato.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 126.0 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 338 mg | 26% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 760 mg | 16% | |
*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.
