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%




This Standard applies for Desiccated Coconut.

•    SNI (Indonesia National Standard) 7381:2008
•    PNS (Philippine National Standard)/BAFPS 25:2007
•    MS (Malaysian Standard) 2043:2007
•    TIS 320-1979 (Thailand Industrial Standard) 
•    IS (Indian Standard) 966:1999
•    ICC Standard for Desiccated Coconut

1. Definition of the product
Desiccated Coconut is obtained by drying the granulated or shredded white meat of the fresh mature coconut kernel. It should be suitably processed for human consumption. Desiccated Coconut obtained using the kernels after aqueous process by pressing the meat to obtain coconut cream before drying shall be classified as low-fat desiccated coconut.

2. Classification
2.1. Desiccated coconut is classified for the purposes of commercialization into three types according to the granulometry of the product as follows:
(a) Extra-fine desiccated coconut - This is grated desiccated coconut of which not less than 90% of the weight shall pass easily through a sieve with square apertures of 0.85 mm, but of which maximum 25% of the weight passes through a sieve of 0.50 mm aperture size.
(b) Fine desiccated coconut - This is grated desiccated coconut of which not less than 80% of the weight shall pass easily through a sieve of square aperture size of 1.40 mm, but of which maximum 20% of the weight passes through a sieve of 0.71 mm square aperture size.
(c) Medium desiccated coconut - This is grated desiccated coconut of which not less than 90% of the weight shall pass easily through a sieve of square aperture size of 2.80 mm, but of which maximum 20% of the weight passes through a sieve of 1.40 mm square aperture size.

2.2. Unclassified grated desiccated coconut covers all "fancy cuts" or special cuts (i.e. tender or thin flakes, long and thin chips, extra fancy shreds, long shreds, standard shreds, etc.).

Essential Composition and Quality Factors
Raw Materials
1. Desiccated coconut shall be prepared from white meat obtained from the whole nut.
2. The fruit shall be wholesome and free of disease.

Organoleptic Properties
1. The color shall be natural white to light cream white.
2. The taste shall be sweet having the natural taste of coconut.
3. The odor shall be sweet and pleasant, not moldy, fermented, rancid, fermented, rancid, cheesy, smoky, soapy, sour.

Analytical Characteristics
Free Fatty Acid as lauric acid: Max 0.30%
Moisture: for standard granular grades max.3.0 %, for special cuts max. 4.5 %
Oil Content: Not less than 60%*
Extraneous vegetable matter: The extraneous vegetable matter consisting exclusively of fragments of shell, fibre, peel and burnt particles shall not exceed 15 fragments per 100 g
Food Additives (Sulphur Dioxide): < 200mg/kg
Contaminants: Desiccated coconut shall be free from heavy metals in amounts which may represent a hazard to health and shall comply with those maximum levels established by the CODEX ALIMENTARIUS COMMISSION
Microbiological Standards: The microbial count shall not exceed the following limits
Salmonella: Negative in 25 gram
Total Plate Count: 5,000 cfu/gram
Coliform group count: 50 cfu/gram (MPN/g)
Yeast: 100 cfu/gram
Molds: 100 cfu/gram
E.coli: <3mpn/g (Not detected)
Acid Insoluble Ash: <0.21%
Foreign Matter: Absence in 100 gm
* Less than 60% will be classified as low-fat desiccated coconut

1. It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev 4-2003), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
2. To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable matter.
3. When tested by appropriate methods of sampling and examination, the product:
     - shall be free from microorganisms in amounts which may represent a hazard to health;
    - shall be free from parasites which may represent a hazard to health; and shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

Packaging, Transport and Storage
1. Desiccated coconut shall be packaged, transported, and stored in containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product.
2. The packaging material shall be such as to protect the product against bacteriological and other contamination; it shall protect the product as far as possible against any infiltration of moisture, rehydration and against leaking. The packaging material shall not impart any odor, taste or color or any other extraneous property to the product and shall not result in contamination of the product with the packaging material.

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev 7-2010), the following specific provisions apply.
Name of the Product: The name of the product to be shown on the label shall be "desiccated coconut" or “low fat desiccated coconut” preceded or followed by the common or ordinary name legally accepted in the country where the product is sold. The name shall indicate the grade of the product in accordance with the descriptions contained in Section 2.2.

Methods of Analysis and Sampling
See relevant Codex texts on methods of analysis and sampling.

Desiccated coconut is rich in healthy saturated fats with no cholesterol and is also a good source of dietary fiber. Lauric acid, the medium chain fatty acid from the fat of the coconut, is having antiviral, antibacterial, and antiprotozoal properties. Capric acid, another of coconut’s fatty acid is also found to have antimicrobial properties. These fatty acids are found in the largest amounts only in traditional lauric fats, especially from coconut. Also, recently published research has shown that natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver, and improves the immune system of body. 

Coconut contains dietary fiber which passes through the digestive tract without being broken down or absorbed and is passed out of the body. Instead of contributing to health problems like starch and sugar, fiber promotes good health. Coconut is a natural low - carb, high - fiber food ideally suited for low carbohydrate diets. Coconut flour has been found in several studies to have a glycemic lowering effect, because coconut meat has simple carbohydrate content coupled with a high fiber, it yields a flour that is less disruptive to blood sugar levels. It is vegan and gluten free.

More benefits:

  • Strength bones and ligaments
  • High minerals
  • Healthy brain
  • Alzheimer problems
  • Cardiovascular health
  • Iron deficiency
  • High nutrient value 
  • Necessary fiber 
  • Help to create healthy recipes
  • Fat content not harmful

Desiccated Coconut Industry In Its Pioneering Days

N early 108 years have passed since the initial experimentation on desiccated coconut (DC) in Colombo by Mr. P.V. Appleby, the engineer of J.H. Vavasseur & Co. that in 1891, the product was first exported from Sri Lanka (then Ceylon) by the pioneering firm. A century ago. a well known... read more

Sri Lankan Desiccated Coconut Industry Issues, Challenges And Development Strategies

Coconut is a staple food for people in many parts of the world and also it plays an important role in sustaining the national economy by contributing to the Gross Domestic Products (GDP). It also provides livelihood, income, energy, shelter etc., for coconut farmer families throughout the lifetime of the... read more

Strategies And Experiences In Pollution Control In Desiccated Coconut (DCN) Factories

Pollution prevention is the most effective strategy for pollution control in desiccated coconut (DCN) factories. Initiatives undertaken by the more progressive DCN factories show that pollution prevention is always cost effective and sometimes, even income generating. Low cost opportunities for pollution prevention generate significant savings while reducing waste discharges. Commitment... read more

Polymerase chain reaction (PCR) for the rapid detection of Salmonella in desiccated coconut (DC

This study was carried out to develop a polymerase chain reaction (PCR) protocol for the detection of Salmonella in desiccated coconut (DC). For the PCR detection of Salmonella, genomic DNA was extracted using the ‘boiling lyses’ method and the reaction was carried out with Salmonella genus specific primers enabled to amplify 457bp sequence covering invA and invE... read more


The world market for desiccated coconut (DC) is examined within a supply and demand framework. Production and marketing arrange­ments within DC producing countries are analysed, in addition to consumption trends in the major DC markets of Europe and North America. The prospects for expanding the DC market are then considered,... read more


Coconut protein (CNP) was extracted from desiccated coconut in 1.0 M sodium chloride (1:15), precipitated by HCI, ultra filtered, and freeze‑dried. The physicochemical, functional, and sensory characteristics of the material were compared with those of soy protein. The composition and chemical analyses included measurements of protein, fat, moisture, carbohydrate, ash,... read more

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