Best 3 Coconut Gelato Recipes
Indulge your taste buds in the tropical delight of coconut gelato, a frozen dessert that captures the essence of summer. Dive into its creamy, coconut-infused embrace, where every spoonful transports you to sun-soaked beaches and swaying palm trees. With its velvety texture and refreshing flavor, coconut gelato is a perfect treat for any occasion, whether it's a special gathering or a sweet escape from the daily grind. So, let's embark on a culinary journey to discover the art of crafting the ultimate coconut gelato, a symphony of flavors that will leave you craving more.
Let's cook with our recipes!
COCONUT GELATO
This intensely flavored gelato will satisfy any coconut lover. For an even more tropical adventure, try adding pureed pineapple for a pina colada take on this creamy coconut treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Puncture the eyes of the coconut with a nail, and drain the water into a small saucepan. Using a hammer, crack open coconut. Remove the outer shell and dark-brown skin; discard. Grate flesh.
- Cook coconut water over low heat until reduced to syrup consistency, about 20 minutes. Set aside. In a large saucepan, combine milk and grated coconut. Bring to a gentle boil, cover, and remove pan from heat. Let steep 1 hour. Pass mixture through a cheesecloth-lined sieve, pressing very hard on solids. Reserve strained milk, and discard solids.
- Combine egg yolks and sugar in the bowl of an electric mixer. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
- Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
- Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in heavy cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Add reduced coconut water and cream of coconut. Freeze in an ice-cream maker according to the manufacturer's instructions. Add sweetened coconut flakes, and mix in machine until combined, about 30 seconds. Store in an airtight plastic container up to 2 weeks.
COCONUT ICE CREAM/GELATO
I LOVE coconut ice cream and gelato and was so pleased to have had a friend give this recipe to me. Most of the time, I leave the sweetened flaked coconut out since I don't particularly care for the added texture, but that's just me. My friend who makes this all of the time uses a sweetened flaked coconut that is found in the freezer section of the supermarket and says that the taste is better. Experiment and enjoy! :)
Provided by misscrys79
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything except the flaked coconut.
- Put in ice cream maker and prepare according to manufacturer's instructions.
- Add flakes 5 minutes before ice cream is ready, if desired.
- Note: This recipe could either be made up as ice cream or a gelato. If you use whole milk, you will get ice cream. If you exchange the heavy cream for whole milk (so the entire recipe uses 2 1/2 cups of milk), you have gelato. If you use a low-fat milk with the heavy cream, you get something in between.
Nutrition Facts : Calories 350.6, Fat 25.7, SaturatedFat 18.6, Cholesterol 65.4, Sodium 49.8, Carbohydrate 29.1, Fiber 0.1, Sugar 25.6, Protein 2.5
COCONUT GELATO
I like to serve this as a special version of an Asian dessert, "chendol". I add a teaspoon of sweetened red beans, palm sugar syrup and green "chendol" to each serving.
Provided by tunasushi
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour the milk and coconut milk into a saucepan and bring it to a light simmer. While it is heating up, whisk the egg yolks and sugar by HAND till its satiny and thick.
- Once the milks start to simmer, turn off the heat and whisk 1/2 of the mix into the egg yolks. Return the egg yolks to the sauce pan and turn on the heat. MAKE SURE THE HEAT IS VERY VERY low, as you do NOT want the mix to curdle.
- Whisk for about 5 minutes or till it thickens and can coat the back of a spoon.
- Take off the heat and strain the mix into a large bowl.
- Whisk the salt it and let it cool, then cover it with plastic wrap and put it into the refrigerator overnight.
- 10 minutes before processing it in your ice cream maker, put the mix into the freezer along with the dasher. (This SHOCKS the mix so that not too much air gets mixed into it in the ice cream maker). Do not leave it in the freezer for more than 10 minutes.
- Process according to your ice cream maker.
Nutrition Facts : Calories 198.1, Fat 12.8, SaturatedFat 9.8, Cholesterol 122.3, Sodium 190.8, Carbohydrate 18.6, Fiber 1.1, Sugar 15.7, Protein 3.9
Tips:
- Use full-fat coconut milk. The higher fat content will give your gelato a richer, creamier texture.
- Chill your ingredients before you start making the gelato. This will help the gelato freeze more quickly and smoothly.
- Don't over-churn the gelato. Over-churning will make the gelato icy and grainy.
- If you don't have an ice cream maker, you can still make gelato. Just freeze the gelato base in a covered container for several hours, stirring it every 30 minutes or so. Once the gelato is firm, transfer it to a blender or food processor and blend until smooth.
Conclusion:
Coconut gelato is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized with your favorite flavors and toppings. So next time you are looking for a sweet treat, give coconut gelato a try. You won't be disappointed!
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