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​  Presentations

  • Chunks

  • Cream (Aseptic, Powder, Sweetened, With Coconut Bits)

  • Desiccated (Reduced Fat, Regular, Chip)

  • Flavor

  • Grated (With Sugar)

  • IQF (Dices, Chunks)

  • Milk (Liquid, Powder, Aseptic) 

  • Nata de Coco (Aseptic)

  • Oil (Virgin)

  • Paste (Concentrate)

  • Puree (Aseptic)

  • Shell (Activated Carbon)

  • Shred

  • Water (Single Strength, Pasteurized, Unpasteurized, No Pulp, With Pulp)

  • Water Concentrate (Aseptic, Acidified, Clarified)

  • White Meat (Dehusked)                



The Coconut palm is grown throughout the tropical world, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the Coconut palm has some human use.

When the Coconut is still green, the endosperm inside is thin and tender, often eaten as a snack. But the main reason to pick the nut at this stage is to drink its water; a big nut contains up to one liter. Coconut water contains Sugar, Fiber, Proteins, Anti-Oxidants, Vitamins and Minerals. More of interest recently is Coconut Water's capability of Isotonic Electrolyte balance, and is a highly nutritious food source. It is used as a refreshing drink throughout the humid tropics. It can also be used to make the gelatinous dessert Nata de Coco.

When the nut has ripened and the outer husk has turned brown, a few months later, it will fall from the palm of its own accord. Mature fruits have significantly less liquid than young immature Coconuts; barring spoilage, Coconut water is sterile until opened. At that time the endosperm has thickened and hardened, while the Coconut water has become somewhat bitter. Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, as it has a fat content of approximately 17% or higher. When refrigerated and left to set, Coconut cream will rise to the top and separate out the milk.


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