Desiccated Coconut

Desiccated coconut is manufactured by drying shredded, crushed coconut after the brown testa has been extracted. Newly matured coconuts have their husks and shells removed. The kernel is de-shelled with a sharp knife before being fractured into smaller pieces with a hammer mill or pin mill. The coconut flakes are steam blanched for around 20 minutes to reduce the microbial population. To reduce the moisture content to 3%, the fragmented kernel is dried in a hot air dryer for roughly 10 hours at a temperature of 80-90°C. Desiccated coconut is easier to transport and has a longer shelf life than fresh coconut. Confectioneries, baking, puddings, and ice creams all use it. Desiccated coconut can be used as a texture enhancer, a savory recipe garnish, a top layer dusting, and a raw grated coconut alternative.

Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.

A study conducted by the Coconut Development Board has revealed that a growing consumer demand for desiccated coconut powder could be developed in the country by resorting to organized market promotion activities for the popularization of the product in consumer packs for household uses. The survey has also shown that desiccated coconut powder in consumer packs is acceptable not only in non-coconut producing states but also in traditional coconut growing states such as Kerala. From the survey it was revealed that a sizeable section of the middle class and upper class families residing in cities and towns in Kerala would prefer desiccated coconut powder, if readily available, to raw nuts.

Product type of desiccated coconut:

Desiccated Coconut High fat: fat content level 60-65%

Desiccated Coconut Medium reduce fat: fat content level 50-60%

Desiccated Coconut Low fat: fat content level 40-50%