Home > Gelifications, Molecular gastronomy > Molecular Gastronomy – Coconut milk ice gelatin

Molecular Gastronomy – Coconut milk ice gelatin

By Chef Tali Clavijo

Today I started a quest to make a liquid I really love into a gelatin that is frozen cold. How could I do this? Is it even possible to have a frozen gelatin? Can I do this without using any animal products, and make it vegan friendly? I really enjoy one liquid more than anything in the world…Coconut milk!

I just love raw coconut milk. I love making it and love tasting it in various forms and textures. So, after I made some of my world famous coconut milk (e-mail me for the recipe at molecularfood@gmail.com) I started to get ready for the coconut gelatin ice experiment.

For this recipe all I used was 500 g coconut milk, 250 g water, 36 g powdered coconut (dehydrated and graded), 200 g of sugar, 9 g sodium alginate, 2.4 g of calcium gluconolactate, and other 50 g of water.

Raw coconut milk

After I made my 500 g of fresh raw coconut milk I put it in a saucepan along with the powdered coconut and 250 g of water to a heat of 70 ºC.

Coconut milk, water, and powdered coconut to 70 ºC

Once the mixture reached 70 ºC I added the sugar and the sodium alginate and stirred, then added the calcium gluconolactate.

Mixing the sugar, sodium alginate, and calcium gluconolactate

After I added all of the ingredient, I took the mixture off of the heat and added the remaining 50 g of water.

Adding water to the mixture

The final mixture cooling

After I took off the heat I stuck it in the fridge and allowed to rest for 3 hours.

Mixture resting in the fridge for 3 hours

After 3 hours I took out the mixture and placed in my vita-mix

Getting ready to blend mixture in vita-mix

I blended for about 2 min until the mixture was smooth

Smooth blended mixture

I transferred the mixture to a mold and placed it in the freezer for about 12 hours

Transferring mixture to mold

Coconut mixture in mold getting ready to freeze

After 12 hours, or overnight, I took out the mold and got ready to place the final coconut gelatin serving

Flipping my coconut gelatin frozen mold

The final result

Coconut milk ice gelatin

Serving suggestion:

Coconut milk ice gelatin with wlanut dust biscuit

  1. January 18, 2010 at 12:28 am

    Niice — I would love your comments about how it tastes … 🙂

  2. Jeff
    July 3, 2010 at 10:22 am

    how does it taste? you know, that is still important? How is the texture? What are the benefits of doing this versus lets say a coconut milk ice cream with gelatin as a stabilizer? the texture looks odd on your last photograph, the walnut “dust” cookies look pretty good. Is a dust cookie similar to a polvorone or a sable, how is it different?

  3. September 9, 2010 at 12:01 am

    Yes! How did it taste? it looks beautiful!!

    • January 8, 2011 at 4:08 am

      It tastes amazing! Nothing like a frozen gelatin coconut treat for dessert. Awesome!!!

  4. chef gage
    January 23, 2011 at 7:30 pm

    Molecular gastronomy meets raw food! But you had to go cook it! I guess the rules in raw cuisine is you can warm but you can’t cook. Do you know the minimum temperature to get agar agar to become gelatin ?

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