Tropical fruits
Coconut (Tropical fruits)


The coconut: the tree and fruit of life.

The coconut was brought to Europe from Asia Minor by Marco Polo in the 14th Century and was simply called cocho (pronounced coco) in Italian. Derived from the word for head or skull in Spanish, the name is adopted by the French until the 18th Century and transformed into the current noix de coco and the English coconut (at first cocoanut), from the term used in Portuguese. The coconut palm tree can bear 10 to 20 drupes (and not nuts) at any given time and produces up to 100 per year. It is consumed fresh, when its flesh is still gelatinous, as well as at different stages when it dries, in pieces, grated or creamy. It is eaten raw or used in cooking, desserts, ice creams and pastries. Its water is used in cocktails, its milk in savory cooking and its cream and butter handily replace dairy fat, making it an essential ingredient in vegan dishes. Beyond its usefulness as a nourishing food, its wood, shell, husk, leaves and bark are used to make an endless variety of objects: walls and roofs of shelters, bowls, baskets, textiles and even jewelry and sculptures. This is why, in many cultures in Asia and the Americas, it is known as the tree of life!

Frozen products

Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.

Recipes with coconut flavor

Chefs from all over the world share with you a selection of recipes made with this flavor to inspire your pastry, ice cream making, cooking and cocktails. 

Desserts and tarts Gael Etrillard

Vegan IGP Lemon Tartlet

by Gael Etrillard
Confectionery Paul Wagemaker

Coconut cream ganache

by Paul Wagemaker
Mocktails Maxime Le Gal

Tropical Winter wonderland

by Maxime Le Gal

Flavour combinations

Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.