Variety: Cocos nucifera
Coconuts grow best in tropical environments with sandy, nutrient rich soils, plenty of rain and lots of sun. Coconut trees start producing fruit after growing anywhere from six to ten years, hitting peak production between 15-20 years old and reach up to 30 meters (98 feet!) tall.
As a coconut matures, its outside turns from bright green to yellow while the milk inside starts forming thick, flavorful and nutrient rich meat. Our producers know precisely when to start harvesting, cutting down each coconut with a long hooked blade attached to an extremely long piece of bamboo. After each tree has been picked all the fruit is gathered and sent to be husked and shaved.
HUSKING / SPLITTING
We found a place in the Vietnam that husks coconuts in machines that save all the fiber for various uses, utilizing every part of the coconut. Our coconuts are sent to this facility where they are husked and immediately sent to be peeled and cut in half, preparing the meat for a quick wash.
After the coconut meat has been removed from its shell it is cleaned and grated into fine grainuals. The ribbons are then gently dried in a temperature controlled flat-top drier which removes moisture. When the coconut grainuals are removed from the heat they remain unsulfured and unsweetened to maximize their natural flavour.
|Fat, total (g)||64.5|
|- saturated (g)||57.2|
|- sugars (g)||7.4|
|Dietary Fibre (g)||16.3|