This is the most delicious coconut you'll ever taste! Our Coconut puree has the meat and cream pureed until silky smooth and then homogenized so that they will not separate. The texture is similar to a soft whipped cream and it is a perfect base for desserts as well as cocktails and mocktails.

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Featured Recipe

Coconut Frozen Yogurt with Mango Caramel and Gelées

Source: Pastry Chef Kymberli DeLost of Japonais – Chicago, IL

Coconut Frozen Yogurt (Yield: 1.5 kilograms):
    • 780 g. skim milk
    • 150 g. sugar
    • 100 g. PreGel ice cream stabilizer
    • 450 g. The Perfect Purée Coconut Puree,  thawed
    • 120 g. Greek yogurt

1. Heat the milk in a pot to 65ºC. Whisk together the sugar and stabilizer. Whisk the sugar mixture into the milk and heat to 85ºC. Remove the mixture from the heat and stir in the coconut puree. Cool the mixture over an ice bath until it reaches 35ºC and stir in the yogurt. Cool and mature at least 6 hours. Process in a Bravo ice cream machine according to the manufacturer’s instructions.

Blueberry Gelée (Yield: 1/3 cup):
    • 40 g. sugar
    • 3 g. glucose powder
    • 1 g. agar agar
    • 100 g. The Perfect Purée Blueberry Puree,  thawed

1. Whisk together the sugar, glucose powder and agar agar. Put the blueberry puree in a small pot and gradually whisk in the sugar mixture. Heat the mixture and allow to boil for approximately 5 minutes. Remove from the heat and pour into Demarle shallow square molds. Allow to set. When firm, cut into tiny "ice" shapes and reserve in cooler.

Pink Guava Gelée:
    • 83 g. The Perfect Purée Pink Guava Puree,  thawed
    • 20 g. sugar
    • 1 g. gelatin sheets, bloomed

1. In a small saucepot, heat the guava puree and sugar until sugar has dissolved, then remove from heat. Stir in the gelatin just until it has dissolved. On a flat surface, pour the mixture onto an acetate sheet cut to fit into a shallow sheet pan, approximately 4½ inches X 3¼ inches. Allow to set and pull into irregular shaped sheets. Reserve in cooler.

Strawberry Gelée (Yield: ¼ cup):
    • 75 g. The Perfect Purée Strawberry Puree,  thawed
    • 25 g. confectioners’ sugar
    • 1/2 g. gelatin sheets, bloomed

1. Preheat a convection oven to 70ºC. Put the puree in a small saucepan, and gradually whisk in the sugar. Heat the mixture to 100ºC. Wring out the gelatin and whisk it into the purée. Brush or pour the mixture onto a Silpat in random strokes. Air dry for 30 minutes. Bake in the convection oven until dry. While still warm, form into shapes. If they start to crack or are hard to remove, place back in oven until pliable. Put the shaped pieces on a dry towel and hold in air tight containers at room temperature.

Kiwi Spheres (Yield: 1 X 4½-inches x 3¼ inches pan):
    • 225 g. fine sugar
    • 4 g. pectin
    • 200 g. The Perfect Purée Kiwi Puree,  thawed
    • 40 g. glucose
    • 4 g. tartaric acid
    • 15 ml. kiwi liqueur

1. Whisk 25 grams of the sugar into the pectin. In a heavy bottom sauce pot, bring the kiwi puree to a boil. Boil for approximately 2 to 3 minutes until the mixture reaches 90ºC. In 3 parts, gradually whisk in the remaining fine sugar. Whisk in the glucose. Stirring constantly, heat to 107ºC. Stir in tartaric acid. Remove from the heat and stir in liqueur. Immediately pour through a fine-meshed sieve onto a Silpat-lined shallow pan. Torch the top to remove surface bubbles and lie another silpat against the surface. Allow to cool and set at room temperature. Using different size melon ballers, scoop out kiwi spheres. Keep in airtight container at room temperature.

Mango Caramel (Yield: 20 pieces):
    • 70 g. fine sugar
    • 35 g. glucose
    • 100 g. heavy cream
    • 10 g. cocoa butter
    • 5 g. butter
    • 50 g. The Perfect Purée Mango Puree,  thawed

1. In a small sauce pot, bring the sugar and glucose to 110ºC. Stir in the heavy cream and bring mixture up to 108ºC. Remove from the heat and whisk in the cocoa butter, butter and mango puree. Pour the mixture into molds and allow to cool. Freeze and remove from molds. Hold in airtight container in cooler.

Mochi (Yield: 2 cups):
    • 150 g. glutinous rice flour
    • 150 g. sugar
    • 2 g. baking powder
    • 130 g. coconut milk
    • 55 g. water

1. Preheat the oven to 160ºC. Mix the flour, sugar, baking powder, coconut milk and water together until smooth. Pour the batter onto a ¼ sheet pan and cover with foil. Bake until set. Cut into pieces and roll in cornstarch. Keep in airtight container at room temperature.

To Assemble and Serve:
Arrange the Mochi, Mango Caramel, Kiwi Spheres, Blueberry, Strawberry and Guava Gelées on a plate. Add the fresh fruit. Plate a scoop of Coconut Frozen Yogurt.

Complimentary Samples

Recipe List:


Apricot Lulu
Banana Ginger Painkiller
Big Chilly Coconut
Black Bottom Coconut Pie
Blue Suede Chi Chi
Butterscotch Pudding with Blood Orange Gelee and Coconut Cream
Captain's Colada
Carmelized Pineapple Coconut Tapioca Pudding
Cast Away
Chi Chi Ox
Citrus Pain Perdu with Coconut Ice Cream
Coco Passion
Coconut Cooler
Coconut Cream Cheese Frosting
Coconut Cream Sauce
Coconut Creme Brûlée
Coconut Crémeux with Green Apple Gelée
Coconut Curried Chicken Noodles
Coconut Curried Rice
Coconut Dream
Coconut Frozen Yogurt with Mango Caramel and Gelées
Coconut Jasmine Rice
Coconut Lime Sorbet
Coconut Martini
Coconut Panna Cotta with Blackberry Gelée
Coconut Panna Cotta with Papaya–Mango Sauce
Coconut Prawns
Coconut Rice Pudding
Coconut Suissesse
Coconut Tuile Paste
Dream Girl
Dulce de Coco
Exotic Fruit Mousse
Femme Fatale
Flavored Ice
Fruit Puree Pate de Fruit
Ginger and Coconut Colada
Ginger or Maryanne
HI 5
Hibiscus Colada
Island Fruit Pina Colada
Jamaica Me Drunk
Last Call
Latin Love (Raspberry & Coconut)
Maffei Bellini
Maffei Caipirinha
Maffei Daiquiri
Maffei Margarita
Maffei Mojito
Miami Vice
New Orleans Sunrise
Oaxaca Rickshaw
Passion Fruit Sushi with Coconut Rice
Perfect Coconut Water Cooler
Perfect Creamsicle
Perfect Fruit Smoothie
Pina Colada
Pina Colada Bonbons
Pink Nui Nui (Coconut)
Piña Colada Sorbet
Red Raspberry Chambord Colada
Sesame Crusted Scallops with Coconut Red Curry
Solera Coconut Daiquiri
Soup De’ville
Spicy Kate
Spinach Salad with Coconut Mango Vinaigrette
Steamed Mussels in Key Lime & Coconut Broth
Summer Fruit Colada
Swamp Thing
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Thai Chicken Soup with Coconut & Galanga
Thai Coconut Basil Fix
Thai Coconut Ginger Basil Fix
Thai Coconut Ginger Basil Repast
Thai Tango
The Good Drug
Tropic Smoothie
Warm Mango Soup with Grilled Coconut Prawns
XO Cafe Colada
Zest Tea Fizz
  • Strawberry
  • Apricot
  • Tamarind
  • Banana
  • Red Raspberry
  • Lychee
  • Blackberry
  • Prickly Pear
  • Orange
  • Passion Fruit
  • Black Currant
  • Papaya
  • Meyer Lemon
  • Roasted Red Pepper
  • Mango
  • Blood Orange
  • Coconut
  • Key Lime
  • White Peach
  • Green Apple
  • Cherry
  • Pomegranate
  • Pink Guava
  • Kiwi
  • Blueberry
  • Lemon Zest
  • Pear