Five coffee desserts, built the same way
Each of these is a dessert format with a coffee flavour layer and one of our chewy inclusions running through it. The base — the ice cream, the cheesecake, the mousse — is made in your kitchen. What we supply is the flavour and the texture.
| Dessert | Base element | Inclusion | Flavour layer | Garnish | Serve in |
|---|---|---|---|---|---|
| Coffee Sundae | Coffee ice cream | Tapioca pearls | Coffee syrup | Cocoa dusting | Sundae glass |
| Coffee Parfait | Sponge cake + cream | Nata de coco | Espresso soak | Whipped cream | Parfait glass |
| Coffee Cheesecake | Cheesecake slice | Tapioca pearls | Coffee glaze | Chocolate curls | Plate |
| Coffee Mousse Jar | Coffee mousse | Crystal tapioca | Espresso drizzle | Cocoa powder | Jar |
| Coffee Snow Ice | Shaved ice | Tapioca pearls | Coffee syrup | Condensed milk drizzle | Dessert bowl |
Quantities are yours to set — a dessert portion is not a cup measure. The dosages below are the ones published on each product.
What we supply
- Coffee Nata de Coco — 17106. Ready to serve - drain off the packing syrup and add. About 40 g per 500 ml cup.
- Coffee Popping Boba — 17014. No cooking. Spoon straight from the 1 KG pack. Keep it out of anything hot - the membrane dissolves in heat.
- Coffee Mocha Boba Premix — 41061. 15-30 g per serve, dissolved in 100 ml of warm milk or cold water.
- Coffee Cheese Foam Topping — 76018. 10-12 g of powder to 30-40 ml of hot water at 80-90 C, whisked until smooth.
- Classic Black Tapioca Pearls — 17025. 1 part pearls to 10 parts water, boil 30 minutes, steam 35 minutes off the heat, serve within 8 hours.
- Regular (Classic) Nata de Coco — 17116. Ready to serve - drain off the packing syrup and add. About 40 g per 500 ml cup.
What your kitchen supplies
We manufacture ingredients, not finished desserts. The sponge, the ice cream, the cheesecake, the mousse and the shaved ice are made on your side, along with the dairy, the fresh fruit and the plating.
We make Classic Black and Taiwanese pearls. A clear crystal pearl is not in our range, so use the black pearls or source the crystal ones separately.
The other flavours
Taro · Matcha · Okinawa · Thai Tea · Hojicha · Brown Sugar · Mango · Strawberry · Blueberry · Lychee · Passionfruit · Pineapple · Rose · Coconut · Blue Hawaii · Chocolate · Toffee · Vanilla · Green Melon · the dessert range.
Which of these coffee desserts need a separate flavouring?
None of them. The flavour layer in each build is one of the products listed above, so the sweetness and the flavour arrive together and nothing is measured separately.
Can tapioca pearls and nata de coco go into a cold dessert?
Yes. Nata de coco is ready to serve straight from the pack once drained, and cooked pearls hold their chew in a chilled dessert. Keep popping boba out of anything hot, because the membrane dissolves in heat.
Do you supply the ice cream, the cheesecake or the sponge?
No. We manufacture the ingredients - the flavour layer, the inclusions, the tea flavouring for sponges and the flavour powders for whipped toppings. The sponge itself, like the finished dessert, is made in your kitchen.