kubé nice cream is a local artisan-food-producer of RAW, mature coconut cream, in the Bay Area, California. kubé is creating a NEW genre of non-dairy, plant based ice cream. We handcraft small batches of RAW, unpasteurized coconut cream to make the creamiest non-dairy coconut nice cream with plant-based ingredients to make clean, fresh, and bold flavors.


We are the emerging leader in harnessing the power of RAW, unpasteurized coconut cream. We hand crack mature coconuts and cold-press the fruit to obtain its fresh, RAW coconut cream to make the creamiest texture of non-dairy, RAW coconut nice cream. As a part of food justice and self-determination, kubé nice cream has invented the appropriate, patent-pending, commercial food grade coconut scraper tools to shred mature coconuts safely and efficiently.


kubé nice cream is disrupting the “standard international pasteurization process” of organic coconut cream and milk, which uses a toxic preservative and bleaching chemical called, sodium metabisulfite. This chemical is used as a standard industry practice in the coconut cream industry to increase the shelf-life of coconut cream, coconut ice cream, and milk inside a can or carton for years, which often have both metallic and artificial coconut flavors. This pasteurization process heats coconut cream to high temperatures, which burns the cream to a brown color, and then sodium metabisulfite is added to bleach the cream white. This pasteurization process of coconut cream, denatures its proteins and nutrients, and changes its physical and chemical properties. Many people are allergic to sulfur dioxide preservatives and sodium metabisulfite chemicals, which also may cause gastrointestinal problems in both animals and humans over time.


kubé strongly believes in protecting the integrity of RAW coconut cream with our special cold-press method, and real plant-based ingredients. RAW coconut cream is the fat from the mature coconut fruit, and can be safely consumed RAW just like cold-pressed pineapple juice.

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