Mio Coconut Paste: tropical aroma for gelato and pastry
Mio Coconut Paste is a concentrated coconut semi-finished product for professional gelato and pastry, supplied in a 1 kg resealable metal tin. Made by Innovaction in Ragusa, Sicily, it blends coconut, sugar and glucose into a dense, fragrant cream. The recommended dosage is 100 g per litre of mix, so one tin flavours up to 10 litres of churned gelato or cream base. It dissolves without lumps and needs no cold chain.
What coconut paste is
Coconut paste is a ready-to-use flavouring concentrate, not raw grated coconut and not a food pasta. In a professional laboratory it replaces the slow work of toasting and infusing coconut: the aroma, the colour and the natural fat of the coconut are already balanced with sugar and glucose, so the result is consistent batch after batch. This is the standard format used by gelato makers and pastry chefs who need the same tropical note every single day.
The Mio range by Innovaction
Mio is the professional line of semi-finished products created and distributed by Innovaction S.r.l., based in Ragusa, Sicily. The range covers fruit pastes, creams, gelato bases, fruit fillings, flavours and decorations for pastry and gelato workshops. The philosophy is simple: reliable quality and controlled cost for laboratories that work in volume, from artisan gelaterie to hotel pastry kitchens.
Sensory profile
The paste has a soft, spreadable texture and an intense, sweet coconut scent. The flavour is clean and tropical, without artificial after-taste, and it carries the typical white-cream colour of coconut. Because the fat is already emulsified, it whips smoothly into cold and semi-cold preparations and keeps its aroma even after freezing.
Technical specifications
Net weight 1 kg per tin, 14 tins per carton. Ingredients: coconut, sugar, glucose, vegetable fats, flavourings, thickener E401, emulsifier E322, preservative E202. No allergens declared on the label. Nutritional values per 100 g: 400 kcal, 16 g fat (of which 6 g saturated), 62 g carbohydrate (of which 50 g sugars), 2.2 g protein, 0.03 g salt. Establishment approval IT 19/054 CE. EAN 8021977002233.
Professional uses
For coconut gelato, dissolve 100 g of paste per litre of white base and churn as usual. For a cream base or mousse, fold the paste into the mix at 30-40 C until fully blended, then cool. For cake and biscuit fillings, work the paste at room temperature with cream or custard until smooth. It also builds the coconut layer of semifreddo, the coconut filling of pralines, and the coconut note of buttercream and ganache.
Pairings
Coconut works with dark chocolate 70%, with pineapple, mango and passion fruit, with lime and with toasted almond. For a classic raffaello-style filling, combine the coconut paste with white chocolate and a thin almond praline. For a tropical gelato cart, serve it next to mango sorbet and dark chocolate gelato.
Storage
Store the tin at room temperature, around 20 C, away from heat and direct light. Do not refrigerate. Commercial shelf life is 12 months in a dry warehouse. Once opened, close the lid tightly and use within a few weeks, keeping the surface clean to protect the aroma.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product no cold chain is needed: direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Bern, and shipping within 24-48 hours to Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and the Grisons (Chur, Davos) via partner couriers such as Swiss Post PostPac, Planzer and Galliker. Service tailored for gelato shops, pastry labs, restaurants, hotels, bars and Italian grocery stores.
Who it is for
Mio Coconut Paste is built for gelaterie, pastry laboratories, hotel kitchens, bakeries and catering operations that want a stable, fast and cost-controlled way to add real coconut flavour. The 1 kg tin and the 100 g per litre dosage make portioning easy and waste minimal, batch after batch.
