Soft Common Coconut, For Cosmetics, Medicines, Pooja, Feature : Freshness, Good Taste, Healthy

Description/Taste Dry coconuts are just that; dry. The milk within the coconut hardens as it matures and becomes the copra, or meat, of the coconut. After a coconut is first cracked the moisture content of the meat is roughly 50 percent and it contains around 30-40% oil. After being dried by heat or the sun, the moisture content dips down to 4 or 5% and the oil content jumps to 36-70%. The resulting Dry coconut is off-white to white in color with a mild coconut flavor. Seasons/Availability Dry coconut can be found year-round in tropical climates. Current Facts   Coconuts are the fruit of the Cocos nucifera, or coconut palm. The kernel within the fibrous green husk holds the edible meat and refreshing milk of the coconut. Dry coconut is known as “Copra” in India and is made by removing the husk of the mature coconut and cracking open the kernel, exposing the meat and liquid within. The meat is then dried using either of two methods: dried out in the air and sun or hot air drying. In India, this is done using a heated tunnel; in the Philippines, a kiln-heated process is used.