The largest ingredient in Coconut Crème™. It gives the formula its cream-white body and lets coconut exist in the physical structure before flavor is added.

A softer seed butter that keeps the coconut-rich base pliable and adds another conditioning layer as the scoop begins to warm.

Shea slows the finish down. Its heavier lipid profile remains after the quicker oils have already spread, extending the conditioned feel.

Coconut oil gives the formula its first temperature response. It softens faster than the heavier butters, helping the dense scoop begin moving almost immediately.

A fluid seed oil that gives the butter reach, helping a small scoop become a broad, thin layer across warm skin.

MCT oil reduces drag and helps the flavor system move uniformly through a formula built mostly from solid and semi-solid fats.

Oat-derived lipids add another fatty-acid profile to the formula after the visible cream has melted away.

A small structural addition that helps the cream keep a clean scoop in the jar while leaving the melt behavior to the fats.

Phospholipids help the heavy butters, fluid oils and flavor system behave like a single continuous cream.

This is the immediate coconut signal, carried inside the same oil phase that melts across the skin and gives the product its edible profile.

Tocopherols help slow oxidation across a formula built almost entirely from fats and oils.

Vanilla stays behind the coconut. Its role is to soften the edible profile and make the finish read as coconut cream.

A small amount supplies sweetness inside the anhydrous formula without introducing water.

Used at only five grams in the batch, thaumatin rounds coconut, vanilla and sweetness into a single cream-like finish.