Coconut milk is the liquid that comes from the grated meat of a mature coconut. It should not be confused with coconut water. The color and rich taste of coconut milk are attributed to its high oil content, most of which is saturated fat. Organic Coconut milk is made by grating fresh coconut meat and then pressing it to extract the white "milk" from the flesh.

Coconut Flour is made from dry, defatted coconut meat. The flavor is only slightly sweet and very versatile. It can be used in both sweet and savory applications. Coconut flour is gluten-free, high in fiber, and makes an excellent substitute in all gluten-free baking.

Produced from fresh coconut kernel, our coconut chips are widely consumed as a delicious snack or are used to garnish various dishes. Our coconut chips are enriched with many nutritional content such as vitamins and minerals. The dehydrated coconut chips and chiplets are one of the important products of intermediate moisture coconut kernel. A process was developed for producing white color sweet coconut chips and chiplets by osmotic dehydration followed by hot air drying.

Desiccated coconut is the dehydrated coconut flesh and this is produced by drying out and grating coconut flesh. Desiccated coconut is usually dry and unsweetened. This is widely used in Indian and South-East Asian gastronomy in preparing desserts and baked products. Desiccated Coconut is a grated, dried (3% moisture content max.), and unsweetened fresh meat or kernel of a mature fruit of coconut. Desiccated Coconuts are graded by its cutting size, for example, fine grade and medium grade where fine grade is smaller particle size than the medium grade.

Sri Lankans use a wide variety of ingredients made from the sap of the cut coconut flower. The sap is collected, boiled and concentrated to produce coconut treacle. Low in glycemic index and rich in minerals and amino acids, coconut treacle is an ideal food ingredient for diabetic patients, and improve detoxification and metabolism.

Coconut (Cocos nucifera L.) is a round and elongate fruit of white, fibrous and oily meat covered by a thick, brown and hairy shell. Coconuts are surrounded by a fibrous kernel, inside which is a white meat called copra. When the fruit is still tender it yields a milky fluid that is commonly used as basic food in some zones. There is a predominant use of coconut in the production of copra: the dried kernel of the coconut, from which oil is obtained. The remainders are used as animal fodder. Despite the fact that coconut oil is not one of the most important vegetable oils, it is a lauric oil, and as so it deserves a place in the world-wide market. The fruit of the coconut palm is the coconut and it is also intended for processing. From these palms (coconut palms) we obtain coconuts. Coconuts weigh on the average 2.5 kg and in fact they are not nuts, but fruit in drupes. From these nuts we make ropes and other fibre products thanks to their external fibrous covering. They have an almond inside, consumed fresh or dried, from which we obtain copra. By means incising the coconut palm’s inflorescences and gathering the fluid (sap) exuding from them, we make fermented drinks, alcohol vinegar or sugar. The terminal buds of the palm tree are also consumed, fresh, in stews or as a vegetable (Coconut cabbage). From the coconut shell we can make drink containers and other utensils, or we can use it as coal.

The husk of a coconut comprises 30 per cent coconut fibers and 70 per cent flesh. Those are separated from one another, after which traditional products, such as mats and brushes, are made from the fibers. The flesh contains a significant amount of lignin, a substance that is found in ligneous cell walls.

Coconut Shell Charcoal is an important product obtained from coconut shell. Coconut Shell charcoal is used widely as domestic and industrial fuel. Our Coconut Shell Charcoal Specification is as below. We can also produce higher grade charcoal based on the specifications provided by clients.