A method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids, the % level calculated by weight of the coating composition, and which solidifies in a two-step crystallization at a temperature of -15°C, at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and storing the at least partly coated frozen confection at a temperature which will allow a second crystallization event in the coating, wherein, the coating composition comprises, 10-60 wt%, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 16-24 C-atoms and the unsaturated fatty acid contains 18 C atoms or more than 18 C atoms, wherein the manufacturing process comprises a step of preparation of the coating composition, which comprises 30 to 80 wt% of fat, which comprises a blend of hard fat and liquid oil, and 20 to 70 wt% of non-fat solids, the hard fat being a fat that it has 70 %, solid fat at ambient temperature i.e. about 20 °C, and the liquid oil being an oil that is liquid at ambient temperature i.e. about 20 °C and contain less than 5% of solid fat content at 0°C; wherein the fat blend of hard fat and liquid oil comprises 10 to 50 wt % of hard fat, more preferably 30 to 40 wt% of hard fat, and 10 to 50 wt % of liquid fat, more preferably 10 to 25% of liquid fat based on the weight of the coating, and wherein the hard fat is selected from the group consisting of: palm oil hard fractions including stearin and mid fractions, shea stearin, interesterified palm oil hard fractions including stearin and mid fractions, interesterified shea stearin, cocoa butter, cocoa butter equivalents, cocoa butter replacers, or a combination thereof and wherein the liquid oil is selected from the group consisting of: high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic safflower oil, high oleic soybean oil, high oleic rapeseed oil such as high oleic canola oil, high oleic algal oil, high oleic palm oil, high oleic peanut oil, olive oil, macademia nut oil, moringa oleifera seed oil, papaya seed oil, hazelnut oil, avocado oil, or a combination thereof. providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids, the % level calculated by weight of the coating composition, and which solidifies in a two-step crystallization at a temperature of -15°C, at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and storing the at least partly coated frozen confection at a temperature which will allow a second crystallization event in the coating, wherein, the coating composition comprises, 10-60 wt%, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 16-24 C-atoms and the unsaturated fatty acid contains 18 C atoms or more than 18 C atoms, wherein the fat blend of hard fat and liquid oil comprises 10 to 50 wt % of hard fat, more preferably 30 to 40 wt% of hard fat, and 10 to 50 wt % of liquid fat, more preferably 10 to 25% of liquid fat based on the weight of the coating, and wherein the hard fat is selected from the group consisting of: palm oil hard fractions including stearin and mid fractions, shea stearin, interesterified palm oil hard fractions including stearin and mid fractions, interesterified shea stearin, cocoa butter, cocoa butter equivalents, cocoa butter replacers, or a combination thereof and wherein the liquid oil is selected from the group consisting of: high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic safflower oil, high oleic soybean oil, high oleic rapeseed oil such as high oleic canola oil, high oleic algal oil, high oleic palm oil, high oleic peanut oil, olive oil, macademia nut oil, moringa oleifera seed oil, papaya seed oil, hazelnut oil, avocado oil, or a combination thereof.