JOHN’SCoconut
JOHN’SCoconut
Refreshing, delicate coconut extracts with sweet nuances. Ideal for Piña Coladas.
JOHN’S CoconutIdeas & uses
Fresh, delicate coconut with a gentle sweetness – mellow, sunny and with a touch of the Caribbean.
Pairs with
- Pineapple
- Lime
- White rum
- Espresso
- Mango
- Blueberry
Cocktails & long drinks
Piña Colada
White rum, pineapple juice, 40 ml JOHN’S Coconut and a splash of cream, shaken hard with ice – the recipe is below.
Coconut Daiquiri
The Daiquiri with coconut instead of sugar: 60 ml white rum, 20 ml lime juice and 15 ml syrup, shaken ice-cold.
Alcohol-free
Coconut Kiss
The alcohol-free classic: shake 40 ml syrup with pineapple and orange juice, a little lemon and a splash of cream until creamy.
Coconut Hot Chocolate
Stir 20 ml syrup into hot chocolate, top with cream and toasted coconut flakes – warm, creamy and a little like a holiday.
Coffee & tea
Coconut Coffee
Whip egg yolks with 20 ml syrup and some milk, then slowly pour hot coffee through the foam – the recipe is below.
Coconut Iced Tea
Cold black tea with 20 ml each of JOHN’S Coconut and Blueberry, lemon juice and crushed ice – the recipe is below.
Iced Coconut Latte
10–20 ml syrup in the glass, ice and cold milk on top, espresso last – just as good hot as a coconut cappuccino.
Kitchen & pâtisserie
Rice pudding & porridge
Sweeten with the syrup instead of sugar and serve with fresh mango or pineapple – tropical at breakfast or for dessert.
Ice cream, cakes & pancakes
Drizzle over vanilla ice cream, brush cake layers with it or flavour whipped cream – lovely with pineapple, chocolate and lime.
DosageCocktails 20–40 ml · Coffee 10–20 ml per cup · Iced tea 20 ml · Desserts to taste
