Desiccated Coconut is obtained by a process of drying the granulated or shredded white meat of fresh mature coconut kernels. Desiccated Coconut is graded according to particle size and shape and according to the Codex Alimentarius Standard for various grades of desiccated coconut (CODEX STAN 177–1991) contains three size classifications: extra-fine, fine and medium (Codex Alimentarius Commission, 1994).

Coconut (1)

How is Desiccated Coconut made?

The processes of desiccated coconut are as below:
1. Selection of nuts
2. Removal of coconut husk
3. Removal of coconut shell,
4. Paring and splitting – Removal of thick brown coconut skin (testa)
5. Washing of white coconut meat to remove foreign material,
6. Live steam pasteurizing Blanching of white coconut meat to reduce the number of microorganisms to the safe level fit for human consumption within its shelf life,
7. Cutting of white coconut meat into the desired size,
8. Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
9. Cooling of desiccated coconut,
10. Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
11. Finally, packing of desiccated coconut