Unsweetened coconut

Unsweetened coconut is the natural white pulp or meat of the fruit from the coconut palm, widely used in gastronomy for its fresh flavor and creamy texture. It is obtained after removing the hard shell and the outer brown layer of the coconut, maintaining its natural state without added sugars or preservatives.

The coconut is native to Southeast Asia and the tropical regions of the Pacific, although today it is cultivated in various tropical areas of the world, especially in Latin America, the Caribbean, Africa, and Oceania.

This ingredient is highly valued for its nutritional properties: it is a rich source of dietary fiber, healthy fats (primarily medium-chain fatty acids, such as lauric acid), minerals like manganese, copper, and iron, and has low natural sugar content when consumed without added sugar. Furthermore, it provides an authentic and versatile flavor that can be used in a wide variety of recipes, from desserts to savory dishes.

In different Latin American countries, unsweetened coconut goes by various names or synonyms used in cooking, including: coconut pulp, coconut meat, fresh coconut, or simply natural coconut.

In summary, unsweetened coconut is an essential ingredient for those seeking an authentic and natural tropical flavor in their preparations, ideal for melting into milk, grating to add texture, or using in creams and fillings.