Dried Coconut

Natural Dried Fruit

Buy online dried coconut with no added sugar - containing only natural sugar. 

Our dried coconut is carefully dried for more than 10 hours and grown every day by loving hands, respecting the environment and those who work there to ensure a high-quality product at an affordable price. 

You can buy dried coconut in packs of 1 kg and 2.5 kg, ideal for real nut and dried fruit lovers.  

Discover the benefits of dried coconut! Our analyses have shown that 100 g coconut contain: 

  • 2.2 mg of Manganese, equivalent to 110% of NRV (Nutrient Reference Value); 
  • 1.1 mg of Copper, equivalent to 110% of NRV
  • 31 µg of Selenium, equivalent to 56% of NRV


Ingredients: Coconut. May contain traces of PEANUTS and other NUTS.  

Origin: Ghana, Sri Lanka, Ivory Coast

Reference: ECO02703
13.46 €
( / Kilo)

Free shipping costs for orders above 79 €

Ethical quality


Esclusively on

dried coconut

Dried coconut selected for you

  1. Big coconut pieces
  2. Intense aroma and taste
  3. With no added sugar (containing only natural sugar)

Nutritional values

Ingredients Coconut.May contain traces of PEANUTS and other NUTS.
Weight 1 kg, 2.5 kg, 500 g
Storage requirements Store in a cool, dry place
Nutrition declaration average nutritional values per 100 g:
Energy 2859 kJ / 693 kcal
Fats 65 g
of which saturates 59 g
Carbohydrate 16 g
of which sugars 5.2 g
Fibre 11 g
Protein 5.5 g
Salt 0.20 g
Copper 1.1 mg (110% NRV*)
Manganese 2.2 mg (109% NRV*)
Selenium 31 µg (57% NRV*)
Source Euro Company analysis
Recommendations The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
Origin Ghana, Ivory Coast, Sri Lanka
Nutrients Copper, Manganese, Selenium
*NRV: Nutrient Reference Value *Nutrient Reference Value
Label and packaging The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
Product Coconut


The versatility of the coconut is expressed in its name. In sanskrit, it is called 'kalpavriksha' (the tree that provides all the necessities of life'). In the Malaysian language, it is 'pokokseribuguna' ('the tree of a thousand uses'). In the Philippines, the coconut palm is commonly called the 'tree of life'. 

The term coconut comes from the 16th-century Portuguese and Spanish word 'coco', which means 'head’ or 'skull', due to the three small holes on the nutshell that resemble a human face. 
The name 'nucifera' is the Latin translation for 'bearer of nuts'. 
The area of origin of the species is a matter of controversy. Areas considered to be those of its origin include the Indonesian archipelago and South America. The oldest known fossils of modern coconuts date back to the Eocene period (37 to 55 million years ago) and have been found in Australia and India. However, even older palm fossils have been found in the Americas. 

One of the first mentions of coconuts dates back to the story of Sinbad, the sailor from 'One Thousand and One Nights'. 
In ancient times, the plant was already widespread throughout the Pacific area, with numerous varieties that differed in colour, size and fruit shape. The Europeans (Spanish and Portuguese) discovered the coconut palm by exploring the western coasts of Central and South America, and from 1525 began to cultivate it, also spreading it along the eastern coasts. 
The coconut palm has a cultural and religious significance in many societies. Here are some examples: in the Hindu tradition, the coconut was often decorated with bright metal plates and other good-luck symbols and was offered up by those worshipping the gods. Even at the beginning of a new activity, a coconut is broken to ensure the blessing of the gods and success. 
Indian fishermen often donate coconuts to rivers and seas in the hope of an abundant fishing. 

The coconut is a tree grown for its many uses, especially for its nutritional values. The parts of the fruit such as pulp and coconut water have many properties, including antibacterial, antifungal, antiviral and antioxidant properties. Coconut water and pulp contain microminerals and nutrients that are essential for human health and for this reason coconut is used as food, especially in tropical countries1
The coconut has been used in traditional Malaysian medicine to fight malaria2

The roots are used as a medicine for diarrhea and dysentery3. The water contained in the fruit can be an effective plasma substitute as it is sterile and almost identical in composition, and because, not only does it leave erythrocytes intact, but helps them in their function of transporting oxygen. It was widely used during the Second World War and the Vietnam War for emergency transfusions4. 
The results of a 2004 study demonstrated the potentially beneficial effects of virgin coconut oil in reducing serum and tissue lipids and oxidation of LDL cholesterol via physiological oxidants. These properties can be attributed to biologically-active polyphenolic components in coconut oil

The anti-inflammatory and analgesic activity of coconut extracts was evaluated in different studies and found to be significant. The positive results can be attributed largely to the presence in coconuts of antioxidant phytoconstituents such as flavonoids, saponins and polyphenols6. This confirms the popular use in Brazil of tea made from coconut fibrous peel for the treatment of various inflammatory disorders7 

1 DebMandal M, Mandal S. Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pacific Journal of Tropical Medicine [2011, 4(3):241-247] 
2 Al-Adhroey AH, Nor ZM, Al-Mekhlafi HM, Amran AA, Mahmud R. Evaluation of the use of Cocos Nucifera As Antimalarial Remedy In Malaysian Folk Medicine. Journal of Ethnopharmacology [2011, 134 (3): 988-991] 
3 B. E. Grimwood. Coconutpalm products. Their processing in developing countries. 1975, p. 18. 
4 Eiseman, B., R. E. Lozano, and T. Hager. (1954). Clinical Experience in Intravenous Administration of Coconut Water. In A. M. A. Archives of Surgery. 
5 Nevin, K G. Rajamohan, T. Beneficial Effects of Virgin Coconut Oil on Livid Parameters and in Vitro LDL Oxydation. Nevin KG. Rajamohan T. ClinicalBiochemistry. 37 (9):830-5, 2004 Sep.
6 Naskar S, Mazumder UK, Pramanik G, Saha P, Haldar PK, Gupta M. Evaluation of antinociceptive and anti-inflammatoryactivity of hydromethanolextract of Cocos nucifera L. Inflammopharmacology [2013, 21(1):31-35] 
7 Rinaldi S, Silva DO, Bello F, Alviano CS, Alviano DS, Matheus ME, Fernandes PD. Characterization of the antinociceptive and anti-inflammatoryactivities from Cocos nucifera L. (Palmae). Journal of Ethnopharmacology [2009, 122(3):541-546] 



The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor. 


The origins of this fruit tree are really remote and controversial since its spread phases, migration routes, age and place of origin cannot be determined with certainty. Palm trees are among the oldest plant organisms on the planet and flourished millions of years before humans appeared on Earth. The oldest fossils containing these palm trees date back to the Eocene, between 58 and 27 million years ago, and have been found in India and Australia. However, even older palm-like fossils have been found on the American continent. How the coconut palm, now found throughout the tropics, originated and spread, is a matter of controversy, and still very much a mystery. It was the Polynesians in their peregrinations across the Pacific Islands who contributed to the spread of this plant, taking it with them in their canoes. Coconuts were real natural canteens that could hold liquids and keep food fresh, and which could easily be recovered if they slipped overboard as they float. 

During the Middle Ages, the Arab trade created a significant network within the Indian Ocean and promoted the spread of coconut palms. In the seventeenth century, European settlers contributed to its spread from the Indian region to West Africa and the west coast of America. The ancient Greeks were also familiar with this tree. Indeed, Apollonius of Tiana (1st century CE) writes that coconut palms grew in abundance in the fertile plain of the Ganges. In 1271 Marco Polo, the Venetian merchant who came to China along the 'silk road', mentions the coconut palm in his book 'Il Milione’ (The Million), saying that it flourished in large numbers in various parts of India. Europeans discovered the coconut after the discovery of America, when the Portuguese and the Spanish began to explore the western coasts of Central and South America. However, it was only in 1510 that the description by an Italian traveller and naturalist, Ludovico de Varthema, revealed not only what the fruit, the coconut itself, looked like, but also the appearance of the plant which produced it.

The settlers also began to grow this fruit plant on the eastern coasts of America in 1525. In 1577 Sir Francis Drake, one of the most prestigious English Admirals of the Elizabethan era, discovered coconut palms in the Atlantic Ocean, in the Cape Verde Islands. For the first time, he noted in his logbook that inside the coconut fruit was 'a very white substance, no less good or sweet than almond milk'. The plant is believed to be native to Southeast Asia (Malaysia, Indonesia and the Philippines) and the islands between the Indian and the Pacific Oceans. 


Nutspaper, 2/2018 


According to our analyses, 100 g coconut contain:

  • Biotin (9.2 µg - 18% of NRV)
  • Magnesium (71.5 mg - 19% of NRV)
  • Phosphorus (160 mg - 23% of NRV)
  • Iron (3.6 mg - 26% of NRV)
  • Zinc (2.8 mg - 28% of NRV)
  • Potassium (568 mg - 28% of NRV)
  • Selenium (31 µg - 56% of NRV)
  • Copper (1.1 mg — 110% of NRV)
  • Manganese (2.2 mg - 110% of NRV)
  • Fibre (11 g)

Dose recommendations

Each package of 1kg of dried coconut contains about 32 portions of 30 g that provide:

  • 33% of the Nutrient Reference Value of Manganese;
  • 32% of the Nutrient Reference Value of Copper;
  • 17% of the Nutrient Reference Value of selenium.

Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.

Affordable price

Affordable price means to us offering our clients dried coconut with no added sugar - containing only natural sugar - that everybody can enjoy. 

We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of dried coconut, you are also contributing to the reduction in the use of plastic. 


You can store dried coconut in cool, dry places away from sources of heat and moisture. Here are 4 useful tips: 

  • The best way to store dried coconut is in a refrigerated environment. Nuturally dried coconut with no added sugar - containing only natural sugar - can also be stored at room temperature during the winter season given the low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay. 
  • The ideal container for the storage of dried coconut is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
  • The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
  • The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.