Plant Milks
Chestnut Milk vs Coconut Milk Powder in gelato
| Parameter | Chestnut Milk | Coconut Milk Powder | Δ |
|---|---|---|---|
| Total Solids | 12.3% | 97% | +84.7 |
| Sugars | 2.6% | 2% | -0.6 |
| Fat | 0.65% | 58% | +57.4 |
| MSNF | 0% | 0% | 0 |
| Protein | 0.65% | 7% | +6.4 |
| POD (sweetening) | 2.7 | 2 | -0.7 |
| PAC (anti-freezing) | 2.9 | 3 | +0.1 |
Per 100 g of product. Δ = Coconut Milk Powder minus Chestnut Milk. Verified against independent food-science sources on each ingredient page.
The difference that matters
Coconut Milk Powder carries more fat (58% vs 1%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Coconut Milk Powder is denser in total solids (97% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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