Desiccated Coconut Grades: Fine, Medium and High Fat

Desiccated coconut is the dried, shredded white meat of mature coconuts. India produces it in Kerala, Tamil Nadu and Karnataka, close to the coconut farms.

Cut sizes

• Fine: small particles for fillings, biscuits and coating.
• Medium: the most common grade, used in cakes, sweets and cooking.
• Chips, flakes and threads: larger pieces for toppings, cereals and snacks.

High fat and low fat

Standard desiccated coconut is high fat, with around 60–65% fat. Low-fat versions have part of the oil pressed out and are used where a lighter product is wanted.

Quality points

Buyers check whiteness, moisture (usually max 3%), free fatty acid (a sign of freshness), residual sulphite if used, and microbiology including Salmonella. Bakeries often prefer unsulphited coconut for clean labels.

Packing and storage

Usually packed in 25 kg or 50 kg multi-wall paper bags with polythene liners. It should be stored cool and dry and away from smells, since the fat can pick up odours and go rancid in heat.