Coconut Paste

COCONUT PASTE is processed by finely ground entire coconuts kernel with no additives and no preservatives. When reconstituted with water, it performs well as a low cost and convenient substitute for fresh coconut cream or milk. It is very economic for food industrial uses.

  • 60% - 68%
DescriptionStandard Specification

Coconut Kernel (100%)

Product Usage:
It is a versatile food ingredient with wide application in the food processing industries. It is used in the manufacture of Curries, Sauces, Gravies; Biscuits, Cookies, Cakes; Bread-spread; and any foodstuff that requires coconut as an aroma enhances.

Usage Instruction:
Add warm water to the product and homogenize/stir well, the product will dissolve in warm water. Use one part of the product to two parts (or more as required) of warm water.

10 kg net packed in nylon bag and outer carton box.
20ft FCL = 1,800 cartons x 10 kg


  1. The storage condition must be clean and dry.
  2. Avoid exposure to direct sunlight and heat.
  3. Once opened, the product should be kept in air-tight container.
  4. Do not freeze the product which will cause irreversible damage to the quality.
  5. Due to the high fat content, the product will solidify below 25°C, it softens at 30°C.
  6. Due to no emulsifier is added, it is naturally that a layer of oil will separate on top, this is the pure coconut oil in the coconut, homogenize/stir well before use.

Shelf Life:
18 months from production date under proper storage conditions.

H.S. Code:

Country of Origin:

Physical Characteristic
Parameter Description
Color Creamy white
Appearance Thick smooth cream, a layer of pure coconut oil separate on top. The occasional black spots in the product are from the brown skin of the fruit.
Flavor Thick, sweet natural coconut aroma.
Chemical Characteristic
Parameter Description
Moisture < 3%
Fat content 60% – 68%
Free Fatty Acid (As Lauric of extracted oil) < 0.15%
pH (10% dispersion filtrate) 5.5 – 6.5
Microbiological Characteristic
Parameter Description
Total Plate Count < 5,000 cfu/g
Yeast < 50 cfu/g
Moulds < 50 cfu/g
Escherichia coli ND/g
Salmonella ND/25g