Sri Lankans love coconut milk. Rice mixed with coconut milk for breakfast, fish cooked in coconut milk and served with rice along with other dishes for lunch and hoppers, a mix of coconut milk and rice flour cooked in a pan are all daily delicacies Sri Lankans enjoy.

Coconut milk squeezed out from selected fresh coconuts are pasteurized and packed in a can is just what you need for your daily coconut requirements. You simply need to open the can and pour its content.

Coconut milk and coconut cream vary from its fat content. More than 20% fat is called coconut cream whereas less than that is called coconut milk.

Sri Lankans love coconut milk. Rice mixed with coconut milk for breakfast, fish cooked in coconut milk and served with rice along with other dishes for lunch and hoppers, a mix of coconut milk and rice flour cooked in a pan are all daily delicacies Sri Lankans enjoy.

Coconut milk squeezed out from selected fresh coconuts are pasteurized and packed in a can is just what you need for your daily coconut requirements. You simply need to open the can and pour its content.

Coconut milk and coconut cream vary from its fat content. More than 20% fat is called coconut cream whereas less than that is called coconut milk.

When the world go nuts over coconuts came an alternative to soy sauce in the form of coconut aminos. It is a salty and savory seasoning sauce that has a unique strong taste and flavour. Unlike the most common aminos in the market our coconut aminos are made using coconut water and hence has a different but tempting taste that consumers could embrace.

Another product extensively used by Sri Lankans in their famous savory dishes. A rice eating culture brings a wide array of side dishes that varies from salads to chutneys and vinegar is used to add the required level of sourness and flavor to your bowl of rice. With coconut and coconut based products started to pick up in the Western world, due to its super food status, the usage of coconut vinegar too has increased as consumers have started to use it as a flavor enhancer.

Coconut flour is a by-product of virgin coconut oil. The residue extracted after expelling virgin coconut oil from fresh coconuts are then powdered to produce coconut flour.

Consumers embraced it as a gluten free, low carbohydrate and high fiber alternative with a similar texture to wheat flour.

Enriched with the natural taste and aroma of coconuts “Coconut flour” has taken giant inroads as an ingredient in the bakery industry. Still new in Sri Lanka where Sri Lankans are still experimenting it’s wider usage you could not say no to a “coconut rotty” made by mixing grated coconut and coconut flour.

Sri Lankans love coconut milk. Rice mixed with coconut milk for breakfast, fish cooked in coconut milk and served with rice along with other dishes for lunch and hoppers, a mix of coconut milk and rice flour cooked in a pan are all daily delicacies Sri Lankans enjoy. Coconut milk squeezed out from selected fresh coconuts are pasteurized and send through a modern three stage spray drying technology to ensure the preservation of the natural goodness and its original taste and aroma. The powdered coconut milk is easy to use and simply needed to be dissolved in the right amount of water to make either thin or thick coconut milk as per your recipe.

Freshly grated coconut mixed with coconut syrup and boiled to the right mixture and consistency need no introduction for Sri Lankan households. It could be either green gram or milk rice you find this combination of sweetened coconut spread that you mix and eat together. Commonly known as “Pani Pol” in native language it’s a real treat to your taste buds. Our coconut jam is a replication of this mostly loved “Pani Pol” that is made with the right texture and consistency with a similar profile of a jam that is 100% vegan.

Freshly grated coconut mixed with coconut syrup and boiled to the right mixture and consistency need no introduction for Sri Lankan households. It could be either green gram or milk rice you find this combination of sweetened coconut spread that you mix and eat together. Commonly known as “Pani Pol” in native language it’s a real treat to your taste buds. Our coconut jam is a replication of this mostly loved “Pani Pol” that is made with the right texture and consistency with a similar profile of a jam that is 100% vegan. The mouth feel of chocolate mixed with coconut takes this product to a different dimension.

Freshly grated coconut mixed with coconut syrup and boiled to the right mixture and consistency need no introduction for Sri Lankan households. It could be either green gram or milk rice you find this combination of sweetened coconut spread that you mix and eat together. Commonly known as “Pani Pol” in native language it’s a real treat to your taste buds. Our coconut jam is a replication of this mostly loved “Pani Pol” that is made with the right texture and consistency with a similar profile of a jam that is 100% vegan. The mouth feel of Ceylon Cinnamon mixed with coconut takes this product to a different dimension.

Freshly grated coconut mixed with coconut syrup and boiled to the right mixture and consistency need no introduction for Sri Lankan households. It could be either green gram or milk rice you find this combination of sweetened coconut spread that you mix and eat together. Commonly known as "Pani Pol" in native language it's a real treat to your taste buds. Our coconut jam is a replication of this mostly loved "Pani Pol" that is made with the right texture and consistency with a similar profile of a jam that is 100% vegan. The mouth feel of Ceylon Ginger mixed with coconut takes this product to a different dimension.

Freshly grated coconut mixed with coconut syrup and boiled to the right mixture and consistency need no introduction for Sri Lankan households. It could be either green gram or milk rice you find this combination of sweetened coconut spread that you mix and eat together. Commonly known as "Pani Pol" in native language it's a real treat to your taste buds. Our coconut jam is a replication of this mostly loved "Pani Pol" that is made with the right texture and consistency with a similar profile of a jam that is 100% vegan. The mouth feel of Pineapple mixed with coconut takes this product to a different dimension.

The dried coconut is machine grinded at a lower temperature to arrive at a thick coconut buttery paste.

This is different from coconut jam as it do not have any added sweetener to it. However the natural sugar found in coconut gives you the right amount of sweetness to enjoy it as a spread.

However coconut butter can also be used as alternative to coconut milk which you can mix with water and dilute to the right fat content. If you need to experience a 100% pure coconut spread, this is the product for you

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life. Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options.

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options.

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options

Coconuts have been extensively used for cooking in Sri Lanka. Coconut milk and coconut oil are integral part of our day to day life.

Recent revolution of coconuts becoming a global health food have pushed producers to find novel ways of using coconut. Then came the coconut chip.

While dehydrated natural and toasted coconut chips continue to increase its market share in the snacks market, novel varieties of flavored both sweetened and spicy varieties of chips are providing a wide array of choices to current consumers who seek healthy snacking options

DC is the oldest form of coconut that was developed as an industry. Today Sri Lanka is among the top five exporters of desiccated coconut in the world.

Freshly harvested coconuts are cut into different serving sizes and dehydrated offering many varieties ranging from super fine, fine, medium, flakes, shreds and threads. Distinguished by its unique taste, aroma and higher fat content Sri Lankan desiccated coconut attracts a higher price over its competition thus there are buyers who specifically seek "Sri Lankan origin" desiccated coconut.

DC is the oldest form of coconut that was developed as an industry. Today Sri Lanka is among the top five exporters of desiccated coconut in the world.

Freshly harvested coconuts are cut into different serving sizes and dehydrated offering many varieties ranging from super fine, fine, medium, flakes, shreds and threads. Distinguished by its unique taste, aroma and higher fat content Sri Lankan desiccated coconut attracts a higher price over its competition thus there are buyers who specifically seek "Sri Lankan origin" desiccated coconut.

Curd (A dairy product obtained by coagulating milk) and coconut syrup, a mix that Sri Lankans love to have at any time of the day. Coconut syrup has been a preferred sweetener for Sri Lankans for ages.

Producers tap the coconut flower (blossom) and collect the coconut sap that flows from it which is then heated to evaporate moisture till it turn into a thick golden syrup. Today coconut syrup is growing in popularity as one of the most preferred sweeteners due to its state of low glycemic rating (GI). With lower GI in the range of 35, it is a healthy sweetener alternative to cane sugar (58-65), corn syrup (87), maple syrup (54) that ensure consumption of it will only raise your blood sugar levels lower than the rest of the above alternative sweeteners.

Further it is high in amino acids, vitamins and mineral content that distinguish coconut syrup as one of the most healthy sweetener options available

Coconut milk and cream are part and parcel of many Sri Lankan recipes for centuries. Dairy whip cream is famous in the Western world as a way of garnishing your desserts.

The popularity of coconut as a super food continued to grow in the Western world along with new vegan movements set the background for dairy alternatives and that is where we introduced our non dairy (Vegan) high fat (30%) whip cream. (Made using a special recipe, it is made without any additives and its 100% coconut only). You just need to follow few easy steps for a delicious bowl of whip cream.

Sri Lankans continue to use coconut oil in their day to day life since many centuries. Sun drying of the coconut (copra) in their own household is a common sight in most of the rural Sri Lanka. Coconuts were found in abundance and households were self-sufficient in their need for coconut oil. Virgin coconut oil started to grow as an industry only from the beginning of this century. Sun dried coconuts were replaced by fresh coconuts and processing mills continued to be established in abundance targeting the export market. Huge demand for virgin coconut oil backed by its strong claims on health benefits continued the industry to grow at a rapid pace. Today the virgin coconut oil is the most preferred oil in the world for its high lauric acid content and its high level of medium chain triglycerides.

RBD Coconut Oil is a refined, bleached, and deodorized coconut oil that has been processed to remove impurities and enhance its shelf life.

This type of coconut oil is commonly used in commercial food production, cosmetics, and industrial applications due to its neutral flavor and extended stability.

While it may lack some of the natural compounds found in virgin coconut oil, RBD coconut oil offers excellent cooking properties and is ideal for high-heat cooking methods.