Brewers and Coconut Puree: A Real-World Guide

What Is Coconut Puree?

Coconut puree is made from the white flesh of mature coconuts. It’s blended into a smooth, thick mix. A good-quality puree will have a creamy texture and smell like fresh coconut. Some versions include coconut milk, but I prefer ones that stick to just the fruit itself.

You can get it aseptic, which means it’s shelf-stable and doesn’t need refrigeration until opened. That’s important for brewery storage.

Why Use Coconut Puree in Beer?

Coconut brings a unique flavor and mouthfeel. I’ve used it in a few styles, and it always adds something different.

Here’s why brewers like me choose coconut puree:

• Strong aroma It gives off a clean, sweet coconut smell that stands out.
• Smooth texture The fat in coconut adds a creamy feel to the beer, especially in stouts.
• No roasting needed Unlike toasted coconut, you don’t need to prep or heat it. Just pour and mix.
• Reliable flavor The puree is more consistent than raw flakes or shreds.

Best Styles for Coconut Puree

Coconut doesn’t work in every beer, but it shines in a few key styles:

• Milk stout or sweet stout
• Pastry stout
• Porter
• Hazy IPA with tropical hops
• Fruited sour
• Cream ale
• Wheat beer with fruit blends

I’ve also had success blending it with mango, pineapple, or lime in kettle sours. Coconut can tie a tropical theme together.

Tips for Using Coconut Puree

Coconut puree is easy to use, but it does come with a few things to watch out for:

1. Add it after fermentation If you add it during primary, you’ll lose aroma and end up with less coconut flavor. I always add it in secondary.
2. Watch for fat content Coconut contains natural oils. Too much can mess with head retention and foam. Use small amounts first and adjust as needed.
3. Stir carefully The puree can be thick. Mix it gently into the beer without splashing or introducing oxygen.
4. Ferment it fully Even though it’s not super sugary, it can still restart fermentation. Check gravity before packaging.
5. Sanitize everything Even with aseptic puree, all tools and tanks must be clean. Don't cut corners.

How Much to Use

This depends on your style and batch size. In my experience:

• For stouts: 1 to 2 pounds per barrel gives a rich coconut note
• For sours or lighter beers: start with 0.5 to 1 pound per barrel
• Always taste test before scaling up to large batches

Start small and adjust on the next run. It’s better to underdo it than overdo it with coconut.

Choosing the Right Puree

Not all coconut purees are made for brewing. Look for:

• 100% coconut content
• No added sugar or flavorings
• Aseptic packaging for shelf stability
• Smooth consistency that blends well

I’ve tried a few suppliers. The ones that serve breweries directly tend to have better quality and more reliable results.

Final Thoughts

Coconut puree isn’t a simple add-in, but it’s worth using when you want to create something bold and memorable. It takes some planning, but once you figure out how it works in your system, it opens up new recipe ideas.

For brewers who want to go beyond basic fruit beers, coconut puree offers something different. Just respect the ingredient and give it the attention it needs. Your final product will show it.