Coconut Gelato

There’s a quiet beauty to coconut when you let it stand on its own—clean, fragrant, and naturally sweet. This gelato leans into that simplicity with a smooth, silky texture and a pure coconut flavor that shines without distraction. Lightly toasted coconut infuses the base for depth, then strains away to keep every bite incredibly smooth.

Ingredients

Coconut Base

• 1 can (13.5–14 oz) full-fat coconut milk
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 large egg yolks
• ⅛ tsp xanthan gum
• ½ cup unsweetened shredded coconut, lightly toasted
• ¼ tsp fine salt
• 1 tsp vanilla extract
• ¼ tsp coconut extract (optional)

Directions

Prepare the Coconut Base

Toast the shredded coconut in a dry skillet over medium heat until lightly golden and fragrant. Set aside.

In a medium saucepan, whisk together the coconut milk, whole milk, half the sugar, and salt. Warm over medium heat until steaming but not boiling.

In a separate bowl, whisk the remaining sugar with the egg yolks until pale. Slowly ladle in some of the warm coconut milk mixture while whisking constantly, then return everything to the saucepan.

Cook gently over medium heat, stirring constantly, until the custard reaches 175–178°F and thickens slightly, just enough to coat the back of a spoon (nappe consistency). Do not boil.

Infuse, Strain, Stabilize & Chill

Remove from heat, stir in the toasted coconut, cover, and let steep for 20–30 minutes.

Strain the custard through a fine mesh sieve to remove the coconut solids. While the base is still warm, stir in the vanilla extract and optional coconut extract.

Sprinkle the xanthan gum evenly over the surface and blend with an immersion blender (or regular blender) for 10–15 seconds to fully disperse.

Chill completely, preferably overnight.

Churn

Churn the gelato in your ice cream maker until smooth and thick. Transfer to a lidded container and freeze for 4–6 hours to set.

Notes

Preparation

• Lightly toasting the coconut deepens flavor without adding texture, since it is strained out.
• Xanthan gum prevents iciness and preserves a clean coconut profile without thickening the custard.
• Use an instant-read thermometer to monitor the custard temperature; keeping it in the 175–178°F range ensures safety and proper thickening without curdling the yolks.

Serving Suggestions

• Serve with fresh pineapple or mango.
• Pair with chocolate sauce or shaved dark chocolate.
• Excellent alongside tropical cakes or fruit tarts.

Variations

• Dark Chocolate Coconut Gelato: Fold in ¾ cup chopped dark chocolate during the last minute of churning. Optional: add ½ tsp almond extract for an Almond-Joy style profile.
• Pineapple Swirl: Simmer 1 cup pineapple with 2 tbsp sugar and a pinch of salt for 5–7 minutes. Blend smooth, chill, and layer into the gelato as you transfer it from the machine.
• Mango Swirl: Blend 1 cup ripe mango with 2–3 tbsp sugar, chill fully, and swirl into the gelato for a marbled effect.

Make-Ahead & Storage

• Best texture is within the first 3–4 days.
• Store tightly covered to prevent absorption of freezer odors.