Cocos nucifera

The coconut fruit (Cocosnucífera) is a wonderful creation of nature. The green coconut has a diameter of up to 40 cm and a weight of about 2.5 kg. It is surrounded by a thick shell with an outer layer similar to leather and waterproof. Underneath it has another fibrous, which when dried acquires a hairy appearance.


The coconut are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Coconut

Coming from Indonesia, the Philippines, India and Brazil, he is able to leave unscathed long trips drifting by the sea, colliding with the rocks. You can even survive as is a fire that leaves everything burned. But this is nothing compared to its properties as food.

Few fruits produce as many health-good products as coconut: you can drink the water stored inside or you can eat the fresh pulp and, through a series of 
simple processes, you can get oil, butter, milk and flour 6 foods in 1! In addition to the flowers of the palm tree, coconut sugar and an interesting sauce are taken out. There are already 8!

Nutritional benefits of Coconut

The virtues of coconut that is often considered a superfood.


75% of coconut fats are saturated, the type that is associated with high cholesterol, but its richness in lauric acid produces that not only does it not raise the bad cholesterol, LDL, but it reduces and increases the good cholesterol, HDL according to a study published in  The Philippine Journal of Cardiology. 

Beyond biochemical studies are historical evidence. Coconut has been part of the basic diet of the Pacific Ocean peoples who barely knew high cholesterol, obesity, diabetes or heart or brain infarctions until they modified their traditional diet.


Coconut water is a natural isotonic drink that is obtained from green coconuts, harvested with five or six months. It is light and provides sugars and fats in moderate doses, as well as minerals and vitamins.


Ripe coconut is composed of 35% coconut oil, the only one formed in more than 50% by medium-chain fatty acids, easily digestible. They are assimilated without the help of bile, are soluble in water and penetrate without problems in the bloodstream and liver, where they are transformed into energy and, secondly, in fat reserve, so they contribute less to obesity than other fats

On the other hand, studies suggest that it has antimicrobial, antiviral and antifungal action, both internally and externally. It can be used as body oil in fungal or bacterial infections. In tropical countries like Thailand it is used for cooking because it withstands high temperatures well.


The beneficial effects of the oil can only be attributed to that obtained by cold pressing of freshly harvested coconuts (preferably organic), unrefined, discolored or deodorized, and packed in glass, ready to be used. Another thing is copra oil, which is extracted from the dried pulp by boiling it or mixing it with solvents. This is used to make soaps or is hydrogenated for use as a food ingredient in pastries, pastries, ice cream and prepared dishes.

Mode of consumption of Coconut

To know if a coconut is in good condition just shake it. If the water is heard when moving, it is fresh. When opening it, it is convenient to remove the water by making a hole with a sharp knife in one of its three eyes.

The pulp is extracted by breaking the coconut by hammering or wrapping it with a rag and throwing it to the ground. To conserve its pulp, it must be placed in a container with water and stored in the refrigerator. It stays up to three days if the water is changed daily.

When purchasing ready-to-eat coconut water, certain precautions must be taken. Not all coconut waters that are marketed are equally pure. In fact, pure coconut water, to which health benefits can be attributed, is that freshly removed from the fruit or properly packaged, without additions.

Many products that are marketed as such are usually added ascorbic acid (vitamin C) as a preservative, and even sweeteners and other additives. Nor is it authentic coconut water that comes from concentrates.


  • Oil: suitable for fried foods due to its stability. Its high price in Europe makes it advisable to use it in preparations that ask for a small quantity. It is usually in a solid state until it heats up. Flour: in addition to being used in pastries, it can be mixed with mueslis, yogurts or milkshakes. It provides a delicate aroma of coconut plus an extra dose of fiber, valuable fatty acids and proteins.
  • Butter: it is an excellent substitute for butter, especially when it accompanies sweet ingredients. You can also enrich smoothies and mueslis, or add flavor to many recipes. It should not be used for frying, because the fiber burns.
  • Milk: perfect for making smoothies with fruits and giving an exotic touch of sauces, pastries and soups.


Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

Obtain Coconut