This very creamy gelato is dotted with bits of sweetened Angel Flake coconut just to confirm the coconut flavor, which comes primarily from a coconut product that I only recently discovered: Nutiva Coconut Manna Puréed Coconut. Shirl's Gelato Mix is the base, a recipe which is calibrated to save time by not requiring that the dairy products be weighed or measured. The recipe simply calls for one quart of whole milk and one half-pint of heavy cream. I recommend that the Gelato Mix be made the day before so that it can chill overnight in the refrigerator. This is for three reasons: to allow the dry ingredients to fully absorb the liquids, to meld the flavors, and so that the mix will be very cold when ready to make the Coconut Gelato. As a bonus, the Gelato Mix makes enough for two batches of gelato (3/4 to 1 qt. each), and will keep in the refrigerator for up to ten days, which allows you to make it ahead. Serve the gelato slightly softened, topped off with large eye-catching coconut flakes (chips), either toasted to a light golden brown or left plain white. A little strawberry coulis is nice too. <br /> <br />- Shirl's Gelato Mix, although inspired by and loosely adapted from Luciano Ferrari's book "Gelato & Gourmet Frozen Desserts" (2005), it <br />took many tries and tweaks to get the results shown in this recipe. The Coconut Gelato is my own creation.

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