Vegan Coconut Gelato Recipe


This gelato Vegan Recipe is made luxuriously creamy with the addition of agar flakes and coconut oil. Add mint extract, chocolate chips, or peanut butter to vary the flavors.

Serves: about 1 quart


  • 2 (14-ounce) cans coconut milk (full-fat, not light)
  • 1 tablespoon agar flakes
  • ½ cup water
  • ⅔ cup sugar or agave nectar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 tablespoon coconut oil (optional, for a creamier gelato)


  1. In a small saucepan off the heat, combine the agar flakes and ½ cup water, and allow them to soften for 1 hour. Simmer the mixture until nearly dissolved, and set aside.
  2. In a blender, combine the coconut milk, sugar or agave nectar, vanilla, and sea salt. Pass the agar mixture through a sieve into the blender and blend again. Refrigerate until completely cool, about 1 hour.
  3. Blend again, drizzling in the coconut oil while the machine is running.
  4. Freeze in an ice cream maker according to manufacturer’s directions.
  5. Without an ice cream maker, you can freeze the mixture in a shallow dish, whisking every 15 minutes, to make a coconut slush.

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