Abstract: During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not drop below the freezing point of water, preferably <2° C., in order to avoid crystallization of the aqueous/liquid components of the coconut milk. As a result, the aqueous/liquid coconut milk with reduced fat content is separated from the coconut gratings in the next pressing. To separate the coconut oil from the coconut gratings, these are subsequently heated to temperatures at which the coconut oil becomes liquid in order to then separate it from the coconut gratings by pressing. The coconut oil (virgin coconut oil) is now obtained in an extremely efficient and gentle manner.

Abstract: A process is provided for isolating vegetable foods from coconuts, which essentially consists of the gentle isolation of coconut rasps and their pulverization, whereby a low-fat, dry pressed cake forms, whose particle size is <150 ?m. By means of fermenting this pressed cake by mashing with water and adding enzyme preparations to it, the fibers can biochemically degrade into digestible foods, so that the physiologically more highly nutritious parts of the coconut, namely proteins, carbohydrates, vitamins and minerals are made completely accessible for human nutrition. By homogenization and spray drying, the pulp produced by fermentation can be converted into a coconut meal. This coconut meal may be further processed into vegetarian foods.

Abstract: During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not drop below the freezing point of water, preferably <2° C., in order to avoid crystallization of the aqueous/liquid components of the coconut milk. As a result, the aqueous/liquid coconut milk with reduced fat content is separated from the coconut gratings in the next pressing. To separate the coconut oil from the coconut gratings, these are subsequently heated to temperatures at which the coconut oil becomes liquid in order to then separate it from the coconut gratings by pressing. The coconut oil (virgin coconut oil) is now obtained in an extremely efficient and gentle manner.