After finely grinding the coconut so that it appears more fibrous, we mix the flesh and the milk — fresh cow milk and white cane sugar — to accentuate the intense and satisfying characteristics of the coconut. Enjoy this milk and coconut gelato: for those with a big sweet tooth, this flavor pairs excellently with cioccolato extranoir, or with strawberry sorbet for those looking for a more delicate and refreshing taste.
The coconut is a large-sized drupe (fruit whose seed is contained in a pit or stone), with a fibrous outer part and an internal part, the seed, that contains a large almond. There is liquid inside the nut, the riper the nut the more liquid it contains. But careful: this is not the same thing as coconut milk, which instead is obtained by grating the actual pulp and then squeezing it until you obtain a thick liquid with a more pronounced taste. On western markets, the coconut is usually sold without the outside rind, and so there is only the pit left, which is that sort of small melon covered with fibrous hair. The pulp inside this pit, which is what we usually eat.
In order to have fresh milk daily, we chose to use high-quality milk from cows raised in Piedmont. The evaluations of the stalls and milking barn are even more rigorous: this allows us to gently pasteurize the milk, without altering its organoleptic properties, while maintaining its finest qualities.
|Nutritional facts||per 100g|
|Total fat||19 g|
|saturated fat||18,3 g|
|Total carbohydrate||18 g|