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| Brand Name: | / |
| Model Number: | Desiccated Coconut Powder |
| MOQ: | 1000kgs |
| Price: | USD 2-3/kg |
| Payment Terms: | L/C,D/A,D/P,T/T,MoneyGram,Western Union |
| Supply Ability: | 100tons per month |
Specially developed for premium food applications, Renze's high-fat desiccated coconut delivers unparalleled richness and mouthfeel. With 58-65% natural coconut fat content.
Key Advantages:
✔Highest fat content for superior texture & taste
✔Intense natural coconut aroma
✔Excellent oil binding capacity
✔Food safety certified (ISO, HACCP, Halal/Kosher options).
| Parameter | Specification | Test Method |
| Product Type | High-Fat Desiccated Coconut | - |
| Fat Content | 58-65% | ISO 11085 / AOAC 948.22 |
| Moisture | ≤ 2.5% | ISO 665 / AOAC 925.09 |
| Protein | 4-6% | ISO 5983-2 |
| Carbohydrates | 20-25% | By calculation |
| Fiber Content | 8-12% | AOAC 985.29 |
| Particle Size Options | Fine (0.2-0.5mm), Medium (0.5-1mm), Coarse (1-2mm) | Sieve Analysis (ISO 2591-1) |
| Color | Pure white to creamy white | Visual inspection |
| Free Fatty Acid (as Lauric) |
≤ 0.3% | AOCS Ca 5a-40 |
| Microbiological Standards | ||
| - Total Plate Count | ≤ 30,000 CFU/g | ISO 4833-1 |
| - Yeast & Mold | ≤ 50 CFU/g | ISO 21527-1 |
| - E. coli | Absent in 1g | ISO 16649-2 |
| - Salmonella | Absent in 25g | ISO 6579-1 |
3.Key Applications-Medium fat desiccated coconut
✔ Ultra-Premium Chocolates
✔ Gourmet Bakery Innovations
✔ Artisan Ice Cream & Gelato
✔ Luxury Confectionery
✔ Five-Star Desserts
✔ Specialty Coffee Pairings
✔ Plant-Based Deluxe Products
✔ Signature Snack Coatings
Why is high-fat desiccated coconut preferred for premium chocolate fillings?
A: The 58-65% fat content ensures superior melting characteristics and smooth texture, making it ideal for luxury pralines, truffles, and chocolate bars. Unlike lower-fat alternatives, it eliminates graininess and delivers a rich, creamy mouthfeel without added oils or stabilizers.
How does this product enhance gourmet bakery products?
A: Its high oil-binding capacity improves moisture retention in delicate pastries like macarons and financiers, while the natural coconut richness elevates flavor without artificial additives. It also provides better structure in high-fat cookies and crusts.
What makes it ideal for premium ice cream and gelato?
A: The ultra-high fat content replicates the creaminess of dairy in plant-based ice creams and enhances density in super-premium gelato. Unlike lower-fat coconut, it prevents iciness and ensures a luscious, smooth melt.
Can it be used in high-end plated desserts?
A: Absolutely! Its pure white to creamy color and intense coconut aroma make it perfect for Michelin-style desserts, adding both visual appeal and a luxurious texture in mousses, parfaits, and layered entremets.
How does it perform in vegan and plant-based luxury products?
A: As a clean-label, non-GMO ingredient, it’s a top choice for vegan chocolates, dairy-free cheeses, and plant-based desserts. The high fat content mimics dairy richness, making it indispensable for premium plant-based formulations.
4.Our service
