Use

The finely planed white organic coconut chips add variety to muesli. They taste great in nut mixes and complement dried fruit with their exotic taste. The aroma of these popular coconut chips deepens when roasted. They are also a great ingredient and decoration for cakes and tarts. Fruit salads, desserts and yoghurt lend them bite and flavor variety. The crispy chips also cover the savory side. In curries, they provide the typical Asian touch and are a perfect match for African and Creole cuisine. If you like, you can eat organic coconut chips just like that, from the bag into the mouth.

Production

Coconuts are the basis for the production of coconut chips. These stone fruits mature in a period of 12 months at the coconut palm. It takes some patience until the first inflorescences and thus fruits appear on these palms. It takes about 5 to 7 years until coconuts can be seen for the first time. However, commercially profitable harvests can only be expected from 15 to 20 year old specimens.

Coconut palms reach a proud age of up to 120 years, individual specimens are also known to be 150 years old. However, the palms can be used commercially in relatively young years, from about 60 years the fertility decreases, with 80 years the ability to flower expires.

For the production of coconut chips, the gently dried white coconut flesh is planed in special machines. Coconut chips are sold in their natural state, we also offer a roasted version of organic coconut chips.

Origin

We purchase our organic coconut chips from selected producers. They are made from freshly cracked coconuts and thus retain their full taste. Coconut chips are rich in fibre and unsaturated fats, which are free of cholesterol.

Sustainability

Long transport distances do not exactly have a favorable effect on the ecobalance. Nevertheless, the cultivation of coconuts has many advantages. Cooperatives of open-minded and environmentally conscious smallholders have formed especially in the field of organic cultivation. It is not only the livelihood of these families that is guaranteed by the yield generated by the sustainably cultivated areas. They are also responsible for the fact that more and more social projects are being developed to promote health and the education of children and young people.

Harvest

Harvesting coconuts requires an experienced eye and physical skill. Any fruit that cannot be cut off with poles must be cut off by hand high on the palm by climbing artists. They are picked up and prepared for transport. The coconut fibres are often removed from the plantations in order to save space and transport them as inexpensively as possible.

Flavor

Coconut chips taste fruity-fresh, with the unmistakable coconut aroma. The roasted version is heartier and crunchy-nutty.

Yield

60 million tons of coconuts harvested annually is a proud sum. They are used to make coconut chips, coconut flakes, coconut oil and coconut milk.

Special feature

Coconut chips are gluten- and lactose-free and therefore suitable for sensitive people.