Production Process of High-Fat Desiccated Coconut Powder

High-fat desiccated coconut (DC) is made from fresh mature coconuts and processed in a way that retains the natural coconut oil (≈60–65% fat).

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1️⃣ Raw Material Selection: collecting mature coconut

• Fully mature coconuts (11–12 months)

• High oil content

• Free from mold, rancid smell, or damage

➡️ Fat content depends heavily on coconut maturity.

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2️⃣ Dehusking & Shelling

• Outer husk removed

• Hard shell cracked

• Coconut meat (kernel) extracted

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3️⃣ Paring (Brown Skin Removal)

• Thin brown testa removed

• Improves whiteness and taste

• Essential for food-grade export quality

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4️⃣ Washing & Sanitizing

• Washed with potable water

• Often treated with hot water or food-grade sanitizers

• Removes dirt and reduces microbial load

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5️⃣ Grinding / Cutting

• Coconut meat is shredded or ground

• Cut size determines final grade:

  • Fine (powder)

  • Medium

  • Flakes

⚠️ No oil extraction → fat is preserved naturally

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6️⃣ Blanching (Very Important)

• Short heat treatment (steam or hot water)

• Purpose:

  • Inactivate enzymes

  • Prevent browning

  • Reduce bacteria

• Helps maintain white color & shelf life

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8️⃣ Cooling & Sieving

• Product cooled to room temperature

• Sieved for uniform particle size

• Oversized pieces re-ground

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9️⃣ Metal Detection & Quality Control

• Metal detectors

• Microbial testing:

  • Salmonella (negative)

  • E. coli (negative)

• Fat content analysis (typically 60–65%)

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🔟 Packing of desiccated coconut powder

• Packed in:

  • 25 kg or 50 kg bags

  • PE inner + Kraft/PP outer

• Nitrogen flushing (optional for premium quality)

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📊 Typical Specifications (High-Fat DC Powder)