Our Pure Liquid Coconut is crafted from the finest, sustainably grown organic coconuts, giving it a rich, bold, coconut flavor with a creamy texture.

Cholaca’s premium standards for quality ingredients don’t stop with cacao. Our Pure Liquid Coconut is crafted from the finest, sustainably grown organic coconuts, giving it a rich, bold, coconut flavor with a creamy texture.

With no preservatives or additives, our Pure Liquid Coconut is ideal for the brewmaster looking for superior ingredients for beer manufacturing.

Suggested dosage: 1 gallon/bbl

Easy to Use

Just add post fermentation (55°-65°F), prior to crashing the beer


Because it’s added on the warm side, you know exactly what the finished beer will taste like before you add it to the brew

Easy clean up

Less waste than brewing with coconut flakes. It’s a more efficient brew process!





If coagulation appears, give the Liquid Coconut a HOT BATH prior to using

Post Fermentation

Add POST fermentation, PRIOR to crashing, at around 60 degrees F


*recommended starting dosage is 1 gallon/bbl*

Brewer Feedback

“So what I did is I crashed the porter. Transferred it to a secondary vessel shut the glycol off…put a space heater under the vat and warmed it back up to 55 degrees. Pumped in the coconut and let the pump run for about two hours. Then a cold crashed it again for a couple days… blew out the yeast/solids off the bottom and then stuffed it into a Rye whiskey barrel for the next few months. The beer homogenized with the coconut nicely and was yummy by itself and we will have a couple kegs of it to drink without the barrel additives. I used the 1 gallon per bbl recommendation that you said and has a nice coconut flavor.. as I was pumping the LC out of the bag, I put the Co2/Nitrogen hose in the bag to keep out the Oxygen and sealed it back up with two gallons left in it then stuck it in the cooler.”
Aaron Oviatt

Big Rack Brew Haus

“I warmed up Liquid Coconut to room temp and added it to beer that had been crashed about 1-2 weeks ago at 36 degrees F. Added the equivalent of 1 gallon of LC/barrel, along with some rum soaked oat chips, cinnamon and lactose. BEST COCONUT I’VE TASTED IN A BEER.”

Dan Pfaffenbach

Yeasty Brews

Double NEIPA: “So I ended up making my double NEIPA all Citra hops and added the coconut to the primary fermenter right after fermentation was complete. I read everything you sent me but that was after the beer was already finished. I ended up putting an inline filter (178 micron) on my tap line so I can serve beer during my beer fest. There were still very tiny coconut pieces but almost small enough that people didn’t even notice. My filter did clog up during the event, but I quickly cleaned it and beer was ready to pour again. Right after fermentation was complete, I poured 15oz of cold (refrigeration temp) coconut into the fermenter and mixed it a little bit and instantly started my cold crash in hopes of it dropping to the bottom but as we know now that it does not drop out as well as we thought. I will keep experimenting with what I have left and the new info you sent me. The coconut flavor came through amazing and the product is superior to anything that’s on the market.

For my 5-gallon batch I used 15oz for a double NEIPA but next time I’ll probably up it to 18oz for a five-gallon batch. 15oz gave a small amount of coconut flavor which was noticeable, but I wanted a little more. I’d recommend anywhere from 15-22oz for a 5-gallon batch, but I’d like to experiment more.”

David Giles


Death by Coconut homebrew: “I just wanted to let you know that in the end, The Death by Coconut came out awesome! What I learned is that you have to cold crash for at least 7 to 10 days to get the chocolate and coconut the drop out of solution. The flavor is great lots of deep chocolate flavors! I compared my beer side by side with the Oskar blues version and actually I think mine tastes a little better but I’m a bit biased but it’s definitely lacking coconut aroma and flavor as compared to Oscar blues. The coconut flavor is present it’s just subtle so next time I think I’ll add more coconut to the batch.”
Paul Tatro


“After first fermentation beer is around 65-70 degrees, crash the beer to about 60 degrees and let it sit for a couple days. Drop the yeast and blow in Liquid Coconut, and then rack. Sit product in tank for 5 days @ 60 degrees F and slowly crash to 35 degrees F until flavor profile is reached.” (For a 10 bbl batch @ 1.5 gal LC/barrel)
Greg Fetzer


Barrel Aged Imperial Stout with Coconut: “The liquid coconut worked okay – once we figured out that it needed to be kept warm.  We went with your recommended usage rate and allowed a few days of contact time with the beer at ambient temperature before we crash cooled the beer.  We decided to pass the beer through a coarse filter into the serving tanks.  I regret that because some of the small coconut particulate seeped through and remains as floating particulate in the finished beer.  Lastly, it seems that some of the oils from the coconut are affecting the head retention of the beer.  Nothing major.  Overall, the only thing I would do different is to pass the beer through a tighter filtration.  The flavor is amazing though.”
Paul Segura

Karl Strauss Brewery

Coconut Cream Ale (Test Batch 15 gallon pilot system): “When I brewed the test batch, I split it into two and added the liquid coconut to half the batch and Cholaca Original to the other half. My process was fairly simple, after primary fermentation was complete I racked the beer on top of the Cholaca product in a secondary fermenter. After the secondary fermentation was complete I cold crashed the beer and transferred to serving kegs. The problem was the beer never fully cleared out from cold crashing, especially the Coconut half. The Liquid Coconut wanted to float on top of the beer even after many days of cold crashing, so when I transferred to serving kegs lots of the Cholaca product ended up in the finished beer as little chunks. Overall the test batch of Coconut Cream Ale was a huge hit and people loved it even though it had little white chunks of the liquid coconut suspended in the beer.”Nathan is in the process of brewing a 10 bbl production of a Milk Stout using other Cholaca products and is planning to use the following method with the Liquid Coconut as well if all goes well. “My plan is to add the Cholaca products close to the end of fermentation but before it is complete. This way any sugar that may be present in the products will be consumed by the yeast and fermentation will help to mix the product into the beer. It’s important for us to have all sugars fermented out because we don’t filter our beer. After fermentation is complete I will proceed as usual, cold crash the fermenter to around 40 degrees, let it sit cold for a few days, then remove yeast. Finally, transfer to the brite tank, carbonate, and keg. “

Crazy Peak Brewing

We would love to hear any feedback you have on the product! Please give us a call at 303-956-3166 or email us at