Plant Milks
Coconut Milk Powder vs Vegetable Condensed Milk in gelato
| Parameter | Coconut Milk Powder | Vegetable Condensed Milk | Δ |
|---|---|---|---|
| Total Solids | 97% | 71.52% | -25.5 |
| Sugars | 2% | 46.69% | +44.7 |
| Fat | 58% | 15.31% | -42.7 |
| MSNF | 0% | 0% | 0 |
| Protein | 7% | 0% | -7 |
| POD (sweetening) | 2 | 46.69 | +44.7 |
| PAC (anti-freezing) | 3 | 46.69 | +43.7 |
Per 100 g of product. Δ = Vegetable Condensed Milk minus Coconut Milk Powder. Verified against independent food-science sources on each ingredient page.
The difference that matters
Vegetable Condensed Milk has the higher anti-freezing power (PAC 47 vs 3), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness. Vegetable Condensed Milk sweetens more per gram (POD 47 vs 2), so you can dose less of it for the same perceived sweetness. Coconut Milk Powder carries more fat (58% vs 15%), 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 72%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer