Coconut cream without added sugar

Les vergers Boiron coconut cream is made exclusively from coconut ingredients, with no preservatives or stabilizers. Thanks to its naturally high fat content (24%), it is particularly sensitive to temperature changes, especially cold temperatures.

As a result, you may occasionally notice:

• the coconut fat becoming firm or solid;
• a slightly grainy texture;
• separation between the coconut water and the coconut fat.

These natural changes can occur when the product is:

• exposed to temperatures below 2°C (35.6°F);
• mixed with alcohol in cocktails;
• rapidly chilled when combined with ice.

These effects are completely normal and do not affect the product’s quality, flavour or food safety. In fact, they are a sign of a minimally processed coconut cream made without stabilizers or artificial additives.

La stabilité d’un cocktail à base de coco dépend de plusieurs facteurs qui influencent l’homogénéité du mélange :

• Température : le froid peut figer certaines matières grasses et accentuer l’apparition de couches distinctes.
• Alcool et acidité : l’alcool et les agrumes modifient l’équilibre naturel de l’émulsion.
• Matières grasses : naturellement présents dans la coco, elles se mélangent difficilement  avec l’eau et l’alcool
• Préparation : la quantité de glace, la dilution et les conditions de mélange influencent la stabilité du cocktail.

Le déphasage d’un cocktail à base de crème de coco dépend principalement de la température, des conditions de conservation et de la préparation du mélange.

If the coconut cream has thickened or separated, simply:

1. Let it return to room temperature.
2. Open and close the cap to allow air into the bottle.
3. Shake vigorously for around 10 seconds.
4. Stir or blend if needed.

As the product warms up, the coconut fat naturally softens and the cream regains its smooth, silky texture.

For best results, store Les vergers Boiron coconut cream between 10°C and 25°C (50°F–77°F), in a dry place away from significant temperature fluctuations.

To maintain optimal quality:

• do not refrigerate before opening;
• do not freeze;
• avoid sudden temperature changes.

Below 10°C (50°F), the texture may naturally become thicker. This is a normal characteristic of coconut-based products and does not impact quality.

Once opened, keep the product refrigerated between 2°C and 4°C (35.6°F–39.2°F).

Refrigeration helps:

• maintain food safety;
• preserve flavour and freshness;
• limit microbial growth.

For the best experience, consume within 5 days of opening.

Cold temperatures may cause the cream to thicken or separate. If this happens, simply follow the recommendations above to restore its original consistency.

The ideal transport temperature is between 4°C and 25°C (39.2°F–77°F).

Exposure to temperatures at or below 2°C (35.6°F) may temporarily cause:

• thickening;
• separation;
• texture changes.

Likewise, prolonged exposure to temperatures above 25°C (77°F) may affect the product’s flavour, colour and overall sensory qualities.

Short periods outside the recommended temperature range are generally acceptable, provided the product is subsequently stored under the appropriate conditions.

The main difference is the fat content.

• Coconut cream contains at least 20% fat.
• Coconut milk contains at least 10% fat.

With 24% fat, Les vergers Boiron coconut cream offers a richer texture, greater mouthfeel and a more indulgent coconut experience, making it particularly well suited to cocktails, desserts and premium foodservice applications.

The product name follows regulatory requirements.

Due to its naturally high fat content and specific composition, it cannot be called as a fruit puree. The appropriate legal designation is therefore coconut cream.

Developed for bartenders, mixologists and foodservice professionals, Les vergers Boiron coconut cream combines authenticity, performance and premium-quality ingredients.

Its recipe contains:

• 80% coconut flesh for a rich, creamy texture;
• 20% fresh coconut water, incorporated within 48 hours of opening the coconuts.

It is made with:

• 24% fat;
• no preservatives;
• no stabilizers.

Unlike many coconut creams that are diluted with added water, this recipe incorporates naturally occurring coconut water, helping to deliver a more authentic and rounded coconut flavour.

Produced in Sri Lanka’s renowned Coconut Triangle, the coconuts come from an organic and fair-trade supply chain. Harvested at peak maturity and processed close to the plantations, they retain their natural aromatic qualities and freshness.

Yes. Its rich texture and 24% fat content make it an excellent choice for cocktails requiring a smooth, creamy coconut profile.

It adds body, texture and authentic coconut flavour to classics such as:

• Piña Coladas;
• frozen tropical cocktails;
• signature creations;
• premium mocktails.

Because it contains no preservatives or stabilizers, it also delivers a cleaner, more natural coconut taste that allows recipes to shine.

Oui. Grâce à sa teneur élevée en matières grasses (24 %) et à sa texture onctueuse, la crème de coco Les vergers Boiron est particulièrement adaptée aux cocktails. Elle apporte du corps, de la gourmandise et un goût authentique de noix de coco aux recettes telles que la Piña Colada, les cocktails tropicaux ou les créations signatures. 

Sa formulation sans conservateurs ni stabilisants permet également de préserver le profil aromatique naturel du fruit.