Virgin Coconut Cream

Part A
Distilled Water70% = 175 grams = 3/4 cup + 1 tblsp.
Part B
SugarMulse8.0% = 20 grams = 3 tblsp.
Extra Virgin Coconut Oil6.0% = 15 grams = 1 tblsp.
Shea Butter6.0% = 15 grams = 1 tblsp.
Mixed Tocopherols (Vitapherole T50)1.0% = 2.5 grams = 1/2 tsp.
Jojoba Oil2.0% = 5 grams = 1+1/2 tsp.
Calendula Extract OS3.0% = 7.50 grams = 1 1/2 tsp.
Part C
Avena Oat Extract WS2.0% = 5 grams = 1 tsp.
Optiphen1.0% = 2.5 grams = 1/2 tsp.
Lavender Essential Oil1.0% = 2.5 grams = 1/2 tsp.
Total100.0% = 250 grams
  • Part A (water phase) - Using a stainless steel pot, heat distilled water to 175F.
  • Part B (oil phase) - Using a stainless steel pot, combine Part B ingredients and heat to melt point (approximately 175F. Remove melted/hot oils from heat.
  • Part C (Cool-down phase) - Add ingredients with mixing when temperature is 100F or less.
  • Package in jars or Magic Airless dispensers.


  • Overhead propeller mixer or high shear homogenizer or stickblender will work. Once cream thickens, switch to handheld wire whisk or other stir tool and stir until completely cool.
  • Viscosity and particle size may vary depending on mixer. High shear mixers such as a stick-blender can be used to create a thicker cream. Propeller mixers or beaters or a hand-held whisk can be also be used to make this recipe.
  • Batch can be scooped into gallon size freezer bag, sealed tightly. Allow 24 hours before dispensing into bottles or jars.
  • Emulsion will be thick enough for jars, but can be packaged in airless containers or bottles with pumps.
  • This formula is based on The Herbarie ingredients.

DISCLAIMER: This information is to demonstrate how The Herbarie products can be utilized. Our information is based on our own research and is believed to be accurate. We assume no liability for misuse of our products or data and we urge our purchaser to do their own testing to ensure the products meet their own specifications.

The Herbarie at Stoney Hill Farm, Inc., Prosperity, SC 29127https://www.theherbarie.com/