Fruits
Fresh Shredded Coconut in gelato
Fresh shredded coconut is the raw, grated white endosperm (meat) of the mature coconut (Cocos nucifera). In gelato it is a high-fat, fibrous inclusion that contributes rich coconut flavor and a firm, chewy body rather than sweetness, since it carries only about 6 g of sugar per 100 g.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 53% |
| Water | 47% |
| Sugars | 6.2% |
| Fat | 33.5% |
| MSNF | 0% |
| Protein | 3.3% |
| POD (sweetening power) | 6 |
| PAC (anti-freezing power) | 7 |
Typical use: 5-15% of the total mix (roughly 50-150 g/kg), higher when it is the headline flavor
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Open the balancerHow to use it in gelato
Fresh shredded coconut is used as a flavor and texture inclusion, not a sweetener. Its ~33% fat is highly saturated with a high melting point, so it raises the mix's total solids and fat while giving a firm, slightly dry, chewy mouthfeel and can mute perceived creaminess if overdosed. Its POD and PAC contribution is small (~6-7 relative to sucrose per 100 g) because sugars are low, so it barely affects freezing point or sweetness. Balance the added fat and solids against your dairy fat, and consider toasting or pairing with coconut milk/cream for a fuller aroma. To soften the fibrous bite, some makers infuse it into the base and strain, or grind it into a fine paste.
Origin & background
The coconut palm has been cultivated across the Indo-Pacific for over 4,000 years, and fresh grated coconut is a staple of South and Southeast Asian cooking. Composition data from USDA FoodData Central (item 170169) and peer-reviewed proximate analyses show mature coconut meat is roughly 47% water, 33% fat and only 6% sugar, with fat being over 90% saturated (chiefly lauric and myristic acids), which explains its firm texture and long shelf stability.
Frequently asked questions
Sources
- https://fdc.nal.usda.gov/food-details/170169/nutrients
- https://tools.myfooddata.com/nutrition-facts/170169/wt1
- https://www.sciencepublishinggroup.com/article/10.11648/j.jfns.20231105.12
- https://academicjournals.org/journal/AJFS/article-full-text/DD81E1D67638
- https://coconuthandbook.tetrapak.com/chapter/composition