The coconut  (Cocos nucifera L.) is so widespread in all tropical areas that it is difficult to identify its origin.
In ancient times the plant was already widespread throughout the Pacific area. The Europeans (Portuguese and Spanish) discovered the coconut exploring the western coasts of South and Central America and introduced it in other areas.

The pulp of coconut is rich in fiber and minerals with a fat content of about 30%.
Thanks to its unmistakable smooth taste, it is the protagonist of many different recipes for ice creams, sorbets, smoothies and cocktails.


Chemical-Physical and Nutritional average values for 100g

Nutritional properties

Values per 100g NRV* %
Energy 1209 Kcal - 293 kJ
Fats 30 g
- of which saturated 24.0 g
Carbohydrates 3.6 g
- of which sugar 3.6 g
Proteins 1.6 g
Salt 0.07 g

Chemical-physical properties

Values per 100g
Total solids 36 g
Soluble Solids 7 °Brix
Acidity (Citric Acid) 0.15 g

* NRV = Nutrient Reference Values