Plant Milks
Coconut Milk Powder vs Tofu in gelato
| Parameter | Coconut Milk Powder | Tofu | Δ |
|---|---|---|---|
| Total Solids | 97% | 15.4% | -81.6 |
| Sugars | 2% | 0.6% | -1.4 |
| Fat | 58% | 4.8% | -53.2 |
| MSNF | 0% | 0% | 0 |
| Protein | 7% | 8.1% | +1.1 |
| POD (sweetening) | 2 | 0.6 | -1.4 |
| PAC (anti-freezing) | 3 | 0.6 | -2.4 |
Per 100 g of product. Δ = Tofu minus Coconut Milk Powder. Verified against independent food-science sources on each ingredient page.
The difference that matters
Coconut Milk Powder carries more fat (58% vs 5%), 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 15%), so it thickens body faster and needs less to hit the same dry-matter target.
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