""Most other brands start with processed nutmilks or coconut creams, adding thickeners and stabilizers and cultures and making it into yogurt, so they start with a liquid and process it to get a yogurt texture. We scoop the fresh meat from the same young Thai coconuts we get our coconut water from, and puree it until it’s smooth, then add cultures and create yogurt, and it has a more clean-tasting and dairy-like texture. It’s not overly coconutty.”
CEO Ben Mand added: “They’re [other brands] starting with a milk or cream that’s already been processed once already and then they process that again. The milk or cream has a different texture as they push water through the [shredded coconut meat] and you don’t get all the solids, it’s thinner and more gelatinous. We get all the solids and the fiber.”"
CEO Ben Mand added: “They’re [other brands] starting with a milk or cream that’s already been processed once already and then they process that again. The milk or cream has a different texture as they push water through the [shredded coconut meat] and you don’t get all the solids, it’s thinner and more gelatinous. We get all the solids and the fiber.”"