Fats & Oils
Substitutes for Coconut Oil in gelato
Coconut oil is a refined, anhydrous plant fat (~100% total fat, no water or milk solids) used in gelato and dairy-free frozen desserts as a milkfat replacer that carries flavor, builds body and enriches mouthfeel. If you're out of coconut oil or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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