Distributeur spécialité ingrédients food alimentaire Unipex recette formulation creme coco vegan fruits exotiques


Vegan coconut cream on a bed of exotic fruits

  1. In a saucepan, heat the mango mash, passion fruit mash, sugar, Savorboost® K-DY, apple fiber and agar.
  2. Bring the mixture to the boil and pour into the bottom of the verrines.
  3. Set aside in a cool place to allow the fruit coulis to set.
  4. In a saucepan, combine coconut milk, agar, Apple Fiber AP 200, Savorboost® K-DY, NaturFORT™15 L, brown sugar, Edifett F 72 C and Savorboost® U.
  5. Bring the mixture to the boil and pour over the top of the cooled coulis.
  6. Keep the containers cool.

Proportions (in %)

Coconut milk 87
Edifett F72C 7,4 Vegetable fat powder (coco)
Brown sugar 3,5
Agar 0,9
Apple Fiber AP200 0,9 Apple plant fibre
Savorboost® K-DY 0,1 Natural Flavour
NaturFORT™ 15L 0,1 Liquid blend of natural flavours
Savorboost® U 0,1 Natural Flavour
Mango Mash 59
Passion fruit mash 37,2
Sugar 2
Apple Fiber AP200 1 Apple plant fibre
Agar 0,7
Savorboost® K-DY 0,1 Natural Flavour



  • The creaminess is enhanced by the use of Savorboost® U and the smoothness is intensified by Edifett F 72 C
  • The AP 200 apple fibre will limit the syneresis phenomenon
  • Savorboost® K-DY will help reduce sugar by boosting sweetness
  • Using NaturFORT™15 L keeps the flavours fresh and delays the premature oxidation of the fat in the coconut milk.

Recommended labelling


Coconut cream: coconut milk 87% (water, coconut extract), vegetable fat powder (coconut oil, glucose syrup, modified starch), brown sugar, apple fibre, agar, natural flavours.

Coulis: mango mash 59 %, passion fruit mash 37,2 %, sugar, apple fibre, agar, natural flavour.

Possibilities of conservation


  • Under gas / +4°C: TLS 8 days
  • Pasteurized / + 4°C : DDM 21 days

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