Dry coconut (copra) is a mature coconut with less water and denser, thicker meat — perfect for grating into chutneys, grinding into coconut-based masalas, making sweets like ladoo and barfi, and using in pooja rituals. The drier meat grates cleanly and stores longer than fresh coconut.

Dense Meat for Grating

• Dry coconut (copra)
• Dense, thick meat for grating
• For chutneys, sweets, masalas, pooja
• Stores longer than fresh coconut

How to Use

Crack open and pry out the meat. Grate for chutneys and ladoo, grind into wet masala pastes, or offer whole in pooja. Toast grated copra for extra flavor in chutneys.

Frequently Asked Questions

Dry vs fresh coconut — when to use which?
Dry has denser, less moist meat — better for grating and sweets. Fresh has more water and softer meat — better for coconut milk and fresh chutney.

How do I crack it open?
Tap firmly around the equator with the back of a heavy knife or cleaver. It will crack along the seam.

How long does it last?
Whole and unopened, several weeks. Once cracked, refrigerate the meat and use within a week.

Fresh produce.