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
5.00 out of 5 based on 4 customer ratings
(4 customer reviews)
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 ingredient in a variety of dishes ranging from soups to desserts. You can use their masterpieces for inspiration or create your 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.

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

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 an excellent source of protein and dietary fiber, our coconut will provide you with zinc and iron. Both are essential minerals that help improve and maintain your general wellbeing.

Organic Coconut Benefits

Are you worrying about the calories in shredded coconut?

Don’t! This food can be a great addition to your weight management plan. Our low-fat shredded coconut is exceptionally heart-friendly because it contains ‘good’ unsaturated fats. It means that it lowers the levels of ‘bad’ LDL cholesterol. The best thing is that it does so without adding extra inches to your waistline. However, don’t forget that no matter how low-calorie or low-fat food is, overeating is never good.

Our shredded dried coconut is beneficial because it’s highly nutritious. It 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 significant 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 can be a gluten-free thickener for dips and sauces. As it’s almost entirely 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.

Customer Reviews

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4 reviews

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  1. 5 out of 5

    Fast shipping. This is a huge bag of desiccated coconut, which is exactly what I needed for my holiday baking. So pleased with the product and the seller.

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  2. 5 out of 5

    Love this coconut !! it is not really sweet just naturally sweet, really good, love it add it to my Peanut butter and to the Almond butter.

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  3. 5 out of 5

    Delicious and we’ll priced coconut, such as this, is hard to find.. I’ve been using it in raw deserts, baked deserts, and made the most frothy, tasy coconut milk. Great product, packaging, and price.!

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  4. 5 out of 5

    When I ordered this item, for some strange reason I had added 2 to my cart instead of one. I only realized it when I checked my receipt. I didn’t want to go through the hassle of sending one package back, so I decided to just keep it. I am glad I did because this item is so good.

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Additional Information

Weight lbs

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, Philippines

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Raw, Vegan Pecan Pie

Raw, Vegan Pecan Pie

Serves 8 to 10


For the crust

  • 3/4 cup raw pecans
  • 3/4 cup raw walnuts
  • 1/4 teaspoon sea sat
  • 1/4 cup shredded coconut
  • 1 cup pitted medjool dates, packed

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:


Almond Joy Smoothie

Almond Joy Smoothie

  • 1 C. Vanilla Almond Milk
  • ½ Banana (fresh or frozen)
  • 1 Tbs. Unsweetened Cocoa Powder
  • 1 Tbs. Shredded Coconut, plus 1 Tsp. for garnish
  • 1 Tbs. Almonds, plus 1 Tsp. for garnish
  • 1 Tsp. Coconut Oil, melted
  • 1 Tsp. Chia Seeds (optional)
  • 1 Tsp. Mesquite Powder (optional)
  • ½ Tsp. Almond Extract
  • Stevia to taste
  • Handful of Ice Cubes


Place all ingredients in blender and blend until smooth. If you’d like, put a little coconut oil around the rim of your glass and dip in shredded coconut. Top with remaining shredded coconut and sliced almonds. ♥


Oat Cookies with Goji Berry Jam

Oat Cookies with Goji Berry Jam

Raw Oatmeal Cookies:

  • 0,5 cup raw oats
  • 0,25 cup hemp seeds
  • 1/4 cup coconut flakes
  • 0,5 cup almonds
  • 25g coconut butter
  • 1 tablespoon raw coconut oil
  • Pinch of Himalaya Salt
  • Lemon peel from an organic lemon
  • 2-3 drops lemon oil
  • 3 tablespoons agave or yacon syrup
  • 5-6 teaspoons sucanat or coconut sugar


In the food processor, process raw, rolled oats into a fine meal, add almonds, hemp seeds and coconut flakes, process until they are finely ground as well. Add salt, lemon peel, agave syrup and sucanat, mix well. Add melted coconut butter and coconut oil(you can use only coconut oil), continue to process until a ball is formed and everything is mixed. With your hands, form small thumbprint cookies, then place for 30 minutes in the refrigerator. Spoon raw goji jam on top and enjoy. These cookies stay fresh for 3-4 days and should be kept in the refrigerator.

Raw Goji Berry Jam:

  • 0,25 cup dried goji berries
  • 0,25 cup dried cranberries
  • 0,25 cup fresh orange juice
  • Juice from a half lemon(a huge)
  • 2-3 tablespoons of water
  • 1-2 tablespoons agave
  • 4-5 fresh, organic strawberries
  • 1-2 teaspoons psylium seed husk


Place dried berries in a bowl, add water, lemon and orange juice, let stand for 1-2 hours to soften the berries. Transfer in a high speed blender, add fresh strawberries and agave, blend till it is very smooth. Add psyllium husks, mix well and let stand for 10-15 minutes, then again blend very well. The psyllium husk acts as a thickening/gelling agent and provides the right texture, it tastes very similar to a real fruit jam, only much healthier and without tons of sugar.

Recipe source:


RawVegan 3 Ingredient Mulberry Cookies (✿◠‿◠)

RawVegan 3 Ingredient Mulberry Cookies

  • ½ cup dried white mulberries
  • 5 large medjool dates
  • 2½ – 3 tbsp shredded coconut


  1. Blend all ingredients in a high-speed blender or food processor until you get a uniform dough.
  2. Scoop out about 1 tablespoon of mixture, roll into a ball then flatten into a cookie shape.
  3. Store in an air tight container in your refrigerator.


Recipe Source:


Ginger Slice

Ginger Slice


  • 2 cups coconut flakes
  • 1 ½ cups cashews
  • ¼ cup + 2 tablespoons coconut butter, softened*
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon ginger powder
  • Small pinch of fine sea salt


  • ⅔ cup coconut butter, softened*
  • ½ cup 100% pure maple syrup
  • 2 tablespoons ginger powder

To soften coconut butter, stand the jar in a pot of hot water till it liquefies



  1. Place all ingredients in a food processor and whizz till very well combined.
  2. Press the mixture into a 9 inch tin lined with baking paper and even out the surface.


Blend all ingredients on high till smooth.


  1. Spread the icing evenly over the base.
  2. Set in the freezer.
  3. Cut into small squares or bars to serve (these are lovely and rich, I’m sure you’ll be happy with a smaller sized portion).


Recipe Source:

Tropical Quinoa (Health Bars)

Tropical Quinoa (Health Bars)

  • 1½ cup dry raw quinoa
  • 2¾ cups water
  • ¾ cup full fat coconut milk
  • 3 flax eggs
  • 3 tablespoon whole chia seeds
  • 1 cup dried mango
  • ½ cup dried papaya
  • ½ cup dried figs
  • ½ cup honey or agave syrup
  • 3 cups shredded unsweetened coconut
  • ¼ teaspoon himalayan rock salt



  1. Rinse quinoa by placing it in a strainer and running it under water for 1 minute. Transfer for a medium sized saucepan, add water and cover. Bring to a boil, then reduce to simmer for 20-25 minutes. Don’t remove the lid while cooking. Once complete, remove lid and set aside.
  2. Combine coconut milk, eggs, and chia in a small bowl. Stir and set aside.
  3. Preheat oven to 325F and line a 9×13 pan with parchment paper across both sides for easy lifting and set aside.
  4. In a large bowl combine quinoa with the coconut milk mixture. Stir until fully combined.
  5. Add remaining ingredients.
  6. Press firmly into prepared pan and bake for 30-40 minutes or until lightly golden.
  7. Remove from oven and allow to cool for 20 minutes. Slide out of pan and continue to cool for another 40 minutes before cutting.


Recipe source:


Oreo Cookies



  • 1 cup pumpkin seeds
  • 1 ¾ cup coconut flakes
  • 1 ½ cups raw cacao powder
  • pinch sea salt
  • 2 teaspoons vanilla
  • ½ cup maple syrup (6oz)
  • 1-2 tbsp water if needed *
  • *If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.

Cream filling:

  • 2 cups cashews, soak & rinse
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut butter
  • about 35 drops stevia, adjust to taste
  • 1-2 tablespoons maple
  • 1 teaspoon vanilla
  • ¼ cup water


  1. Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
  2. Add in raw cacao power and sea salt. Combine together.
  3. Next add in vanilla and maple syrup. Add in water if needed.
  4. Once dough is together carefully roll out and cut into circles.
  5. Repeat this til all the dough is used.
  6. Place all cream ingredients into blender and blend until smooth.
  7. Adjust sweetness tooth.
  8. Scoop cream on top of one cookie then placed another cookie on top.
  9. Repeat for the rest of the cookies.



Recipe Source:



Blueberry Lemon Energy Bites

Blueberry Lemon Energy Bites

  • 1 ½ cups cashews
  • ½ cup unsweetened shredded coconut + additional for rolling
  • ½ cup dried blueberries
  • ¾ cup medjool dates, pitted & roughly chopped
  • 1-2 Tablespoons fresh lemon juice
  • 1 teaspoon lemon zest + additional for rolling
  • ½ teaspoon pure vanilla extract
  • Pinch of fine sea salt


1. In a food processor blend cashews and shredded coconut until they become a coarse meal.
2. Add blueberries, dates, lemon zest, lemon juice, vanilla extract and salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
3. Taste test and add more lemon juice if necessary.
4. Roll into small (1- 1 ½ inch) balls. Roll the balls into additional coconut and lemon zest. Store in an airtight container in the fridge for up to a week.


Recipe Source:


Coconut Maple Granola with Cocoa Nibs

Coconut Maple Granola with Cocoa Nibs

  • (4) cups slow oats
  • (½) cup shredded coconut
  • (½) cup slivered raw almonds
  • (½) cup raw sunflower seeds
  • (½) cup raw pumpkin seeds
  • (½) cup cocoa nibs
  • (½) tsp salt
  • (½) cup real maple syrup
  • 1 tbsp real vanilla extract


Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy! Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.
Serve with almond milk or soy yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!


Recipe Source: