Go nuts over our coconuts

The Coconut Range · Sri Lanka

You’re perfectly justified in going nuts over our coconuts. In fact, we’d say you should. Sri Lankan coconuts are prized for their creamy, rich flesh and deep flavour, and we’ve turned them into plant-based staples that are as much fun in a home kitchen as they are on a shop shelf or a hotel breakfast buffet.

An island that runs on coconut

In Sri Lanka, coconut isn’t an ingredient. It’s a way of life. It thickens curries, sweetens desserts, is pressed for oil, sipped from the shell and scraped fresh almost every day. The island has been sending its coconut to the world for well over a century, and its coconuts are still sought after for their creaminess and richness.

Four ways to go nuts

Coconut Flour

Bake it

Naturally gluten-free and high in fibre. For cakes, pancakes and thickening.

Coconut Jam

Spread it

A Sri Lankan breakfast classic. On toast, in pastries, swirled through yoghurt.

Coconut Sugar

Swap it

Unrefined, with soft caramel notes. Swaps in for sugar in baking and drinks.

Coconut Treacle

Pour it

The island’s golden syrup. Over pancakes and ice cream, or into dressings.

Good for you, naturally

Every product in our coconut range is plant-based and dairy-free. Coconut flour is naturally gluten-free and high in fibre, so it slips easily into baking and breakfasts. Our coconut sugar and coconut treacle are unrefined, with nothing added. In Ayurveda, coconut has long been valued as a cooling, nourishing food for every day.

Fun at home. Good for business.