Abstract: A system and method for the preservation of coconut products via dehydration and freezing are disclosed. Via the systems and methods described herein, coconuts can achieve a significantly longer shelf life, without degradation of the coconuts naturally-occurring beneficial aspects. One exemplary embodiment of the invention discloses a method for the preservation of a coconut by dehydrating the coconut in a blast cooler with a dehumidifier and a blower. The combination of the cool temperature and the dry airflow over the coconut, cause the coconut to dehydrate, decreasing the amount of water inside the coconut. With less water inside of the coconut, the coconut can then be frozen in a shock freezer, without cracking the coconut. The coconut is then defrosted at a specific temperature for a specific period of time, to ensure the coconut shell remains dry, thereby preventing mold and mildew on the exterior of the coconut.