Toasted Coconut Gelato

Directions

1. 1Toast the shredded coconut in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool completely.
2. 2Warm the coconut milk, whole milk, and heavy cream in a small saucepan over medium heat until steaming but not boiling. Stir in the sugar and salt until fully dissolved. Remove from heat and stir in the toasted shredded coconut, coconut extract, and vanilla extract. Let the mixture steep for 10 minutes.
3. 3Strain the mixture through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the base cool to room temperature.
4. 4Pour the cooled base into a Ninja Creami pint container, filling to the max fill line. Place the lid on the pint and freeze on a flat, level surface for 24 hours.
5. 5Remove the pint from the freezer and let it sit at room temperature for 5 minutes. Process on the GELATO preset.
6. 6If the gelato appears crumbly after processing, add a small splash of whole milk or coconut milk to the pint and run the RE-SPIN function until smooth and creamy.
7. 7Scoop into bowls or cones and top with toasted coconut flakes for garnish. Serve immediately.

Tips

• Toast your shredded coconut in a dry skillet for 2-3 minutes before adding it to the mixture; this deepens the flavor and prevents a flat taste in the final spin.
• Freeze your pint completely flat and level so the Creami can shave it evenly; a tilted pint will spin unevenly and give you a crumbly texture.
• If your gelato comes out too icy or powdery after spinning, add just a tablespoon of heavy cream or whole milk, re-insert the pint, and run the program again for a creamier result.

Variations

• Skip the toasted coconut and use coconut oil instead for a lighter, more delicate coconut flavor that lets the milk and cream shine through.
• Reduce the granulated sugar by 2 tablespoons and add 2 tablespoons of sweetened condensed milk to make the gelato richer and less crystalline when frozen.
• Add 1/2 teaspoon of lime zest to the base before freezing for a tropical coconut-lime gelato that tastes bright and a little unexpected.

FAQ

Can I use light coconut milk instead of full fat?

You can, but full fat coconut milk gives this gelato its creamy, smooth spin texture; light coconut milk will freeze harder and result in a crumbly texture even after re-spinning with extra liquid.

Why did my pint freeze into a solid block that won't shave smoothly?

This usually means the sugar-to-liquid ratio was too low or the pint wasn't level in the freezer; next time add the full amount of sugar (it prevents ice crystals) and lay the pint flat for 16-24 hours.

How long does this keep in the freezer after spinning?

Once you spin it, eat it right away for the best texture; if you need to store it, transfer it to an airtight container and it'll stay good for about 3 days, though it will refreeze into a block.

Can I make this lighter or less rich?

You can replace half the heavy cream with whole milk, but your gelato will be less creamy when spun; stick with the original ratio for the texture the Creami is designed to create.

Nutrition

Per serving · makes about 2 servings · estimated