by Graham MAIRS
List of selected origins : Indonesia, Vietnam, Sri Lanka
Sales unit : 6 x 1 kg tray / 1 x 10 kg tub
Palletizing :
6 x 1 kg: 1 pallet of 128 cases (768 x 1 kg) ; 1 x 10 kg: 1 pallet of 56 buckets (56 x 10 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 cases (840x 1 kg) ; 1 x 10 kg: 1 pallet of 64 buckets (64x 10 kg)
The coconuts used to make our puree come from a strict selection of fruits: some are richer in coconut water and thus sugar, while others are slightly more mature and higher in fat. They grow in the coastal regions of Southeast Asia.
The product has a creamy texture due to its high fat content. These lipids are also responsible for the coconut milk aromatic notes found in this puree.
The coconut puree from Les vergers Boiron is the whitest on the market, which reflects the care taken in processing the fruit (no browning reactions).
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Before unfreeze -18 Degree Celsius
Coconut 87% (Coconut 70%, water 17%), Invert sugar syrup 13%.
New in 2025 : a bio-based material and modernized packaging
Packaging made with repurposed raw materials: a first in the fruit puree market!
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Our recipes with Frozen puree sugar-added Coconut
Discover the inspirations and innovations of our chefs, who share their recipes and tips with you.
Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.
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