Colac Coconut Topping Sauce brings a white swirl of coconut, with a slight texture, to gelato, sundaes and tropical desserts.

It is made in Belgium and sold by the kilo; an anti-drip cap on the bottle means it goes from bottle to bowl without a spoon.

Is There Real Coconut in This Sauce? 

Yes. Coconut makes up 11% of the recipe, and because the desiccated coconut stays in the sauce itself, every drizzle has a little bite to it. Sugar and water form the base, corn starch and xanthan gum thicken it, and calcium sulphate (E516) keeps it bright white. Colac class it as suitable for vegans and vegetarians, and it is made without milk, nuts, gluten or any of the other major allergens.

How to Use Coconut Sauce 

Pour it over vanilla, chocolate or mango ice cream, or over a scoop of pineapple sorbet for a sundae with a holiday feel. It suits pancakes, waffles and rice pudding just as well, and a ring of it around a glass makes a banana or chocolate milkshake look the part. Keep unopened bottles cool, dry and out of the light, below 25°C, and use them within 18 months.

Pairings and Ideas 

Coconut is at its best next to chocolate, lime, mango, pineapple, passion fruit and banana.

• Piña colada sundae
• Mango sorbet with coconut sauce
• Chocolate and coconut sundae
• Coconut rice pudding
• Pancakes with banana and coconut
• Tropical fruit pavlova