Bottega Pistho
A journey in a jar
Coconut isn't Sicilian. But when it meets almond and cocoa butter from the island's confectionery tradition, something unique is born: a spread that blends tropical with artisanal, exotic with genuine.
With 40% organic coconut, this cream doesn't hide its identity. The scent is unmistakable, the consistency rich and thick, the taste sweet and enveloping with a toasted almond undertone that sets it apart from any other coconut cream on the market.
Three quick recipes
- Tropical crêpes — A warm crêpe, coconut cream, dark chocolate shavings. 5 minutes for a restaurant-quality dessert.
- Energy balls — 3 tablespoons cream, 100g oat flakes, 1 tablespoon honey. Mix, form into balls, fridge for 30 minutes. Perfect energy snack.
- Ice cream topping — Melted in a bain-marie, it becomes a fragrant, thick sauce for vanilla or fior di latte gelato.
The almond in the recipe is no accident. In Sicily, almonds are part of every traditional sweet. Adding almond to coconut cream is the Sicilian touch that makes the difference.
Organic and palm oil free
Certified BIO (IT BIO 006, operator No. D58G). No palm oil, no colourants, no artificial flavours. The coconut is real, the almond is real, the taste is real.