along with various ratios of coconut cream to flavorings like fresh fruit, vanilla bean, espresso, chocolate, and more. Tastings were then created for friends, families, and the chefs she knew. Finally, feedback and responses were collected. Once she had a good base, the next step was to source organic certified, mature coconuts at scale. Despite calling various tropical fruit distributors, she had difficulty finding them. Ultimately, she had to get help from a few friendly people who worked at high- end grocery stores in California. They connected her to others who owned organic, regenerative coconut farms and distributors in Mexico. It was important that the quality was not compromised. “We do not import coconut cream,” she emphasizes. “We crack, shred, and cold-press coconut cream from mature, organic coconuts.” And that commitment extends to every ingredient. The fruits come from family-owned organic farms and unionized farms like Swanton Berry Farms, and the Madagascar vanilla bean and extract are procured from Nielson Massey. The chocolates are from TCHO, a certified organic maker in Berkeley, California. Other ingredients like ginger root come from farmers’ markets and other local organic distributors working with Bay Area farms.
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