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COCONUT MEAT

Solid, dried coconut meat is called copra.  Copra contains valuable oil that is used for cooking and to make margarine and soap.  Tropical lands produce millions of tons of copra each year.  About 6,000 medium-sized coconuts make 1 ton (0.9 metric ton).  To make copra, coconuts are split open and dried in the sun or in ovens.  Some coconuts are dried by smoking. 

From coco meat can be obtained coco flour, desiccated coconut, coconut milk, coconut chips, candies, “bukayo’ or local sweetened shredded coconut meat, “latik” copra and animal feeds. Coco chips, which are curved and wrinkled coconut meat, is crisply toasted and salted. It is very popular in Hawaii. Coconut flour can be used as a wheat extender in baking certain products without affecting their appearance or acceptability. The coconut milk is a good protein source. Whole coco milk contains about 22% oil, which accounts for its laxative property.

Copra, pronounced KAHP ruh or KOH pruh, is the dried meat of the coconut.  Copra is valuable for its oil, which is used in the manufacture of soap, candles, margarine, detergents, cosmetics, and other products.  Copra is one of the main exports of islands in the Pacific Ocean.   

Coconut meat is dried in the sun or in ovens called kilns, or by using hot air.  Drying removes water from the meat, allowing the meat to keep for a longer time.