Ingredients for one 5 L pan
| Ingredient | Amount |
|---|---|
| Cold UHT milk (4–5 °C) | 2.2 kg |
| 35 % cream | 220 g |
| GP-BASE (with sugar) | 1 sachet (588 g) |
| Coconut paste (with coconut pulp) | 200 g |
| Colouring | None |
Using sugar-free GP-BASE? Add 344 g of white sugar. Gelato paste of any brand, Italian or Indonesian. A more concentrated paste? Follow the dose on its label.
Method
Combine
Put the cold UHT milk, the cream and 1 GP-BASE sachet in the mixing jug. Any order works.
Flavour
Add 200 g coconut paste (with coconut pulp).
Mix
Mix for 2 minutes at most, until the flavouring has fully dissolved. No colouring.
Machine
Pour into the gelato machine (batch freezer). About 20 minutes, depending on the machine.
Store
Label with flavour, date and batch. Store at −22 °C, serve in the display at about −15 °C.
Tip
Want a smoother texture? Use coconut paste without pulp, 170 g per pan.
Small machine at home?
GP-BASE tester pack (59 g powder) + 220 g cold UHT milk + 22 g cream + 20 g coconut paste (with coconut pulp).
Premium coconut soft serve
SOFTIZ for paste (SP) + 2 L UHT milk + 600 ml water + 250 g coconut paste (with coconut pulp). Whisk for 1 minute = about 3 L of mix.
Want the full technique?
Online courses, or online plus hands-on practice at our factory in Yogyakarta.