In a saucepan, pour the water and directly add the mixture pectin/sugar mixing well. Start heating at strong power and pass the hand blender to hydrate and dilate the pectin at the same time. When boiling well count for 2 minutes and take out the heater, rapidly add the glucose and put it back to the heater. Mix with the blender and add the second sugar. Continue to mix the texture with the hand blender from time to time. When boiling count for 1 minute and directly stop the cooking by pouring the neutral glaze to a large tray to cool down easily. Cover the surface with plastic wrap and place in the cooler for 12h minimum to 24 hours.
Scale 500g of neutral glaze directly in a container, add the cold and defrosted coconut puree plus solution of acid citric. Pass the hand blender moving the head all over the forming glaze until perfect homogenization. Warm up gently around 30ºC for glazing.