Lots of people ask us what happens inside our workshop before a jar of COCO by Angela reaches their table. The short answer is: time, coconut and little else. Here's the long one.
We start with the coconut
It all begins with the flesh of the coconut. We work in small batches, because that's how we best control the texture and flavour of each one. Before fermenting, we prepare a creamy coconut base that will be the starting point for everything else.
Fermentation, no rush
With the base ready, fermentation comes into play. There are no shortcuts here: we let time do its work at the right temperature, day after day, until the coconut develops its character. The result is a creamy texture and a tangy note similar to that of kefir, but made only with coconut and with no dairy.
Nothing you can't recognise
We add no added sugars or artificial flavourings. That's why the ingredient list is so short: it's exactly what you'd expect to find and nothing more. You can check it yourself on the label of every jar.
From the jar to your kitchen
From there, the fermented coconut is yours: by the spoonful, at breakfast, or as a base for sweet and savoury recipes. The 125 g size is ideal for trying it for the first time; the 500 g one, for those who already keep it in the fridge every week.
If you want to understand the process better, we explain it in what fermented coconut is and how it's made. And whenever you want to try it, find it at your nearest shop.