Coconut Praline Paste
Creamy, caramel coconut spread made by stone grinding roasted coconut to bring you your newest spreadable addiction. Imagine biscoff crossed with dulce de leche and peanut butter, but tastes like caramelised coconut!
Pop it in the microwave for 10-20 seconds to drizzle it on icecream, dunk your biscuits in, spread it on toast and crumpets or melt into your matcha lattes or replace it with coconut oil in baking recipes.
Creamy, caramel coconut spread made by stone grinding roasted coconut to bring you your newest spreadable addiction. Imagine biscoff crossed with dulce de leche and peanut butter, but tastes like caramelised coconut!
Pop it in the microwave for 10-20 seconds to drizzle it on icecream, dunk your biscuits in, spread it on toast and crumpets or melt into your matcha lattes or replace it with coconut oil in baking recipes.
Creamy, caramel coconut spread made by stone grinding roasted coconut to bring you your newest spreadable addiction. Imagine biscoff crossed with dulce de leche and peanut butter, but tastes like caramelised coconut!
Pop it in the microwave for 10-20 seconds to drizzle it on icecream, dunk your biscuits in, spread it on toast and crumpets or melt into your matcha lattes or replace it with coconut oil in baking recipes.
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Most of the time praline paste is made with nuts but here at Planet Cocoa we knew we had to try something different.
Since creating the coconut praline chocolate block it has been a best-seller and thus, we are bringing the coconut praline paste so you can enjoy it by the spoon.
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Organic dried coconut, organic panela sugar, organic raw sugar, rice bran oil, salt, organic cocoa butter
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Vegan friendly ✔
Soy free ✔
Dairy free ✔
Nut free ✔ -
This jar contains 250g of coconut praline paste.
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We ship our artisan goods Australia wide.
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As a small business, we feel we have a responsibility in what packaging we choose and our impact on the environment and resources.
Our chocolates are wrapped in kerbside recyclable materials and our shipping boxes are all recyclable or reusable!
In the process of crafting chocolate from the cocoa bean, we incur 20% husk waste from seperating the inner nib from the outer husk. We are collaborating with local businesses and research labs to minimise our waste impact.
