profile:
Creamy coconut milk richness meets a bright, natural fruit note, shaped by a concentrated format with 34% pulp and coconut milk. The palate reads smooth, rounded, and softly tropical—ideal for dairy and plant-based bases that require clarity rather than perfumed intensity. Use coconut fruit paste for gelato and desserts to create clean coconut gelato, to refine panna cotta-style frozen components, and to deepen custards, creams, and mousse builds without flattening delicate aromatics. For layered entremets and frozen slices, coconut fruit paste for gelato and desserts keeps coconut presence steady. When consistency across production is non-negotiable, coconut fruit paste for gelato and desserts holds its profile.

features:
A concentrated flavor system built for professional control: it integrates quickly, reads clearly at measured dosage, and supports repeatable coconut identity across multiple formats. This coconut fruit paste for gelato and desserts performs especially well in fruit-forward semifreddos and frozen cream structures, helping teams lock in texture and flavor while keeping development efficient. Gluten-free positioning supports modern menu needs without sacrificing richness.

specifications:
Suggested use: 70–100g + 1kg white base. Designed for gelato, ice cream, dessert builds, and fruit semifreddo applications, with flexibility for fine dining portions, patisserie layering, and commissary batching. Storage: keep in a cool, dry place. Allergen note: manufactured in a facility where milk and products with wheat, soy, and peanut are present. The coconut fruit paste for gelato and desserts is built for consistent integration into standard pastry and frozen dessert workflows.

relevance:
Coconut continues to perform as a premium “clean tropical” flavor—valued for comfort, nostalgia, and pairing versatility with citrus, cacao, caramel, and roasted nuts. Concentrated pastes answer the industry need for speed, standardization, and cross-format creativity without recipe drift. Three common builds include coconut gelato with toasted coconut streusel, calamansi–coconut semifreddo bar with white chocolate glaze, and coconut-mango entremet with a coconut crémeux layer; one beverage application follows as a coconut milk shake aligned to the same paste and base system.

markets:
For gelato makers, pastry teams, chefs, hotels, commissaries, chain restaurants, concept cafés, and international concepts in the Philippines familiar with the Fabbri 1905 ecosystem. Ideal for central-kitchen batching, tasting-menu frozen components, gelato cabinets, and R&D benches developing tropical signatures with controlled cost and consistent texture.

Choose TOP Creamery as the local partner bringing Fabbri 1905 to the Philippines—supporting origin-made products with practical guidance for scaling and standardization. Specify Fabbri 1905 Delipaste Coconut Gluten-Free Fruit Paste 1.35kg to build coconut-forward gelato, semifreddo, and pastry components with reliable flavor definition. Connect with TOP Creamery for application direction, training support, and supply planning.