Organic Shredded Coconut

  • Organic Shredded Coconut
  • Organic Shredded Coconut Small Bag
  • Desiccated coconut in the coconut shell
  • A sliced coconut
  • Glasses with coconut milk are standing on the turquoise tray
  • Unsweetened
  • Medium Shreded
  • Desiccated
  • Cholesterol Free
  • Non-GMO, No Sulfites (SO2)
  • Rich in Protein, Fiber & Iron
7.49 (9.99/lb)
13.49 (6.75/lb)
20.99 (5.25/lb)
43.99 (5.50/lb)
112.99 (4.52/lb)

Product Description

Organic Shredded Coconut from Food To Live® is dried and shredded to medium-sized pieces that can be used in any recipe. Bakers and chefs all over the world include this amazing ingredient in a variety of dishes ranging from soups to desserts. You can use their masterpieces for inspiration or create your own original recipes using coconut flakes and powder.

Shredded dried coconut is gluten-free, so you can use it to replace regular flour in sauces, dips, and baked goods. You can buy Food To Live® Organic Coconut and use it to make fine coconut powder at home.

Shredded coconut is a product made by shredding the ‘meat’ of raw coconut fruit and drying it. Coconut becomes desiccated when it’s almost completely free of moisture. You can also grind the crumbling pieces of Coconut into powder.

Coconut Nutrition Value

Food To Live® Organic Coconut with no sugar added is a healthy food that will give you a powerful nutritional boost. Aside from being a great source of protein and dietary fiber, our coconut will provide you with zinc and iron. Both are essential minerals that help keep your body healthy overall.

Organic Coconut Benefits

Are you worrying about the calories in shredded coconut?

Don’t! This food can be a great addition to your weight loss diet. Our low-fat shredded coconut is extremely heart-friendly because it contains ‘good’ unsaturated fats. This means that it’s not only protecting your arteries from LDL cholesterol but also reducing the risk of gaining extra inches to your waistline.

Our shredded dried coconut is good for you because it’s highly nutritious and gives you the energy boost necessary to keep your hunger at bay and the power to exercise. The high content of dietary fiber in this food makes it great for digestion.

How to Store Organic Shredded Coconut

Store Organic Shredded Coconut from Food To Live® in an airtight container in a dry and cool place and it will keep for up to 6 months. It can last even longer if you put it in the fridge.

Shredded coconut can go bad if moisture gets to it.

Dried Coconut Uses

There is a great number of recipes with shredded coconut you can try. This ingredient goes best with desserts, but you can also use it to make exotic salads, sandwiches, and soups.

Desiccated coconut powder is a must-have for healthy dips and sauces. As it’s almost completely moisture-free, you can even use it for creating some natural homemade cosmetics.

Use the opposite process of desiccation and you’ll be able to make some homemade coconut water/milk. Soak dried coconut shreds and process them in a blender. Strain the mixture and enjoy your healthy coconut milk. Add it to smoothies, drinks, or soups.

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INGREDIENTS: Organic Shredded Coconut

WARNING: Contains Tree Nuts

Allergy Info: Packaged in a facility that also processes wheat

Storage Info: Cold Storage Recommended

Storage Time: Up to 12 Months

Country of Origin: Vietnam, Sri Lanka

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Raw, Vegan Pecan Pie

Raw, Vegan Pecan Pie

Serves 8 to 10


For the crust

For the pie filling

  • 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
  • 1/2 cup plus 3/4 cup raw pecans, divided
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Big pinch sea salt


To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.


Creamy Vegan Pumpkin Pie With Maca

Creamy Vegan Pumpkin Pie With Maca

  • 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
  • 1/4 cup toasted unsweetened coconut flakes –
  • 1 tbsp. chopped crystallized ginger
  • 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained –
  • 1 1/2 cups pumpkin puree
  • 1/4 cup + 1 Tbsp. coconut butter
  • 1/4 cup + 2 Tbsp. water
  • 1/4 cup non-dairy milk
  • 1 Tbsp. maca powder –
  • 1 Tbsp. grated fresh ginger
  • 1 tsp. vanilla-flavored stevia liquid
  • 1 tsp. cinnamon
  • 1/2 tsp. powdered ginger
  • pinch allspice
  • whipped coconut cream, for topping, optional


In a small bowl combine the toasted coconut and the crystallized ginger. Set aside. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.


Recipe Source:


Vegan Coconut Cake

Vegan Coconut Cake

  • 1 cup dairy free margarine at room temperature
  • 2 cups sugar
  • 2 cups coconut milk 1 can
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut flavoring
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Vegan Fluffy Vanilla Frosting:

  • 3 cups powdered sugar
  • ⅓ cup dairy free margarine or coconut oil
  • 2-3 tablespoons soymilk


Topping: ½ cup flaked sweetened coconut –


  1. Preheat your oven to 350 degrees. Grease and flour two (or three) inch cake pans.
  2. Using an electric mixer, cream together margarine, sugar, coconut milk, vinegar, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes.
  3. In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed.
  4. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
  5. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.
  6. Cool completely. In the meantime prepare frosting. Fill and spread cake layers with frosting and garnish with coconut flakes.


Recipe Source:


Coconut Cream Pie Smoothie

Coconut Cream Pie Smoothie


  • 2 ripe small/medium or 1 1/2 large bananas
  • 1 standard full-size graham cracker
  • 1/2 to 2/3 cup chilled coconut milk (or substitute with almond, cashew, soy or rice milk, etc.)
  • 1/2 cup sweetened shredded coconut flakes –
  • sweeter, optional and to taste (zero-calorie, stevia, etc.)
  • 1/2 teaspoon coconut or vanilla extract (or both)


Combine all ingredients in a blender and blend until smooth and creamy.
Garnish with a sprinkle of coconut or graham cracker crumbs. Serve immediately.

Recipe Source: