Plant Milks

Coconut Milk Powder in gelato

Coconut Milk Powder is spray-dried coconut milk: a concentrated, dairy-free source of coconut fat (about 55-60%) and solids used to build body and coconut flavor in vegan and coconut gelato. It carries almost no free sugar, so it adds structure and richness without sweetness or freezing-point depression.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids97%
Water3%
Sugars2%
Fat58%
MSNF0%
Protein7%
POD (sweetening power)2
PAC (anti-freezing power)3

Typical use: 6-18% of the mix in dairy-free and coconut gelato bases

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How to use it in gelato

Use it as the fat and solids backbone of dairy-free or coconut gelato, replacing milk and cream. At about 55-60% fat per 100g it is a potent fat source, so modest additions build creaminess and coconut character. Critically, it contributes almost no POD (sweetening power) and near-zero PAC (anti-freezing power) because its free-sugar content is essentially nil; the bulk carbohydrate is an inert carrier that adds solids and body but little freezing-point depression. Balance the mix by supplying sugars (sucrose, dextrose, inverted) separately to hit your target sweetness and scoopability.

Origin & background

Coconut milk (santan) has been a staple of South and Southeast Asian cooking for centuries. Turning it into a shelf-stable powder is a modern industrial process: because pure coconut milk is too high in fat and water to dry into a stable, free-flowing powder, it is spray-dried together with a carbohydrate carrier such as maltodextrin, tapioca, or acacia gum, which prevents the fat particles from becoming sticky and caking.

Frequently asked questions

Sources

More plant milks ingredients

Substitutes for Coconut Milk Powder