\n\nAlmost all our bars contain coconut in some form or other, from coconut milk, to coconut oil \u0026amp; most of our surfactants (foaming agents) are derived from coconut (the others from sugar.)\nOur newest product, Bliss Bar, contains both the oil and the milk alongside one of my favourite ingredients which is much less well known.\nCreamed coconut makes up almost half of Bliss Bar, giving it it’s firm texture, creamy caramel colour and light toasted coconut scent resulting in a creamy, gentle bar which lathers, removes makeup and leaves skin soft.\nCreamed coconut is not something you see much of in New Zealand, which is a real shame. It is made by dehydrating coconut flesh, then grinding it very finely into a white paste. It is made up of about 50% coconut meat fibre and 50% fat, so it’s got a light coconut scent and is pretty solid.\nWe use it in both our Damage Control \u0026amp; Frizz Wrangler shampoo bars too, where it adds structure to the bar as well as conditioning and hydrating hair.\nSo beyond making delicious face cleansers, what else can you do with this incredible ingredient?\nDiluting it with water gives you coconut cream (5:2 water to creamed coconut) and coconut milk (5:1). You can add it as is to curries, rice dishes \u0026amp; stirfries.\nGrate it, melt it in the microwave and spread it on toast (heaven!)\nMy favourite however, is creamy coconut fudge!\nIf you feel the urge, you can easily tweak this to be refined sugar free, but sometimes, you just need a bit of naughtiness.\nRecipe for Creamy Coconut Fudge\nIngredients:\n\n470g white granulated sugar\n180g coconut milk\n100g creamed coconut, grated or finely chopped.\n100g glucose syrup\n150g chocolate, finely chopped.\nA candy thermometer\n\nMethod:\n1.Melt the creamed coconut, sugar and chocolate over a low heat, stirring frequently until smooth and silky.\n2.Add in the coconut milk and glucose syrup and stir well.\n3.Continue to heat until temperature reaches 115°C.\n4.Immediately take the saucepan off the heat.\n5.Ideally, pour the fudge straight onto a slab of marble, a granite worktop or stainless steel bench. If none of these are available, pour into a large flat baking tray.\n6.Start mixing with a flat spatula. If you have ever seen chocolatiers temper chocolate, this is kind of what you are aiming for. You want to lift the fudge up, then smooth it down. Try and do this consistently until it starts to thicken and lose its glossy sheen.\n7.Then, pour into tray and let set for four hours.\n8.Slice into chunks and enjoy!