The invention relates to A frozen confection coating composition, thecomposition comprising, expressed in weight %based on the total weight of the coating, 35 - 75 wt.% of non- interesterifiedfat, preferably 40-65 wt.% of non-interesterified fat whichcomprises a fat blend of medium soft fat and liquid oil, and 25 - 65 wt.% ofnon-fat solids, preferably 35-60 wt.% of non-fat solids,wherein, the coating composition comprises, less than 35 wt.% of saturatedfatty acid, preferably less than 30 wt.% of saturated fattyacids 15-50 wt.%, preferably 18-30% of monounsaturated fatty acid and lessthan 10%, preferably less than 5% of polyunsaturatedfatty acid, and wherein the medium soft fat has above 40 %, preferably between50-70 %, of solid fat content at 20°C, and mediumsoft fat has 54-60 % of saturated fatty acid, and wherein the fat blend in thecoating crystallizes in a first and second crystallizationstep at a temperature below -15°C and displays a solid fat content of30 - 50% within 2 min. of crystallization and a solid fat contentof 40-70% after 60 min. of crystallization. The invention also relates to aprocess of making this composition and a frozen confectionat least partly coated with the composition.
