Sri Lankan coconuts are celebrated for their rich, creamy texture and natural sweetness, making them a staple in kitchens worldwide. Perfect for cooking, baking, and beverages, these coconuts are sustainably harvested to ensure premium quality, unmatched freshness, and a versatile culinary experience. Whether you’re creating traditional curries, tropical desserts, or refreshing drinks, our coconuts deliver a taste of pure natural goodness in every use.
Sri Lanka (formerly Ceylon) is renowned for producing high-quality coconuts that are used in a wide range of industries, including food processing, cosmetics, and health & wellness sectors. Ceylon coconuts are distinguished by their rich flavor, high oil content, and sustainable cultivation practices.
Coconut (Sri Lankan Coconut)
Coconut (Sri Lankan Coconut)
(Coastal Belt: Kurunegala, Puttalam, Hambantota, and Gampaha districts)
Year-round (peak during January-April & August-October)
Organic / Conventional (Sustainably grown)
King Coconut (Thambili), Dwarf Coconut, Tall Coconut
1.2 kg – 2.5 kg per nut (without husk)
20 – 30 cm
4 – 6 mm
250 ml – 600 ml (for King Coconut: 400 ml – 1,000 ml)
10 – 15 mm
60% – 65% (Dry basis)
170 – 180 grams per nut (average)
12% or less (Copra standard)
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Country
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Sri Lanka
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India
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Philippines
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Indonesia
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Thailand
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