Coconut Shreds
Coconut Shreds

Coconut Shreds – 25 lbs


Shredded coconut in the grocery store contains propylene glycol and sugar. This coconut is organic with nothing added, and it’s perfect for adding to fruit salads, granola, and healthy desserts. It qualifies as a superfood because of its perfect balance of healthy fats, like lauric acid, well-known to prevent heart disease and boost the immune system, and many micronutrients like B vitamins and potassium. It’s most known for MCT’s (medium chain triglycerides) which nourish the neurological system and keep the brain firing into old age!

Fine Macaroon Shred

Out of stock

SKU: GB-SHREDDEDCoconut. Category: .

Product Description

Fresh Unsweetened Fine Macaroon Shredded Organic Coconut

25 Pounds

Naturally Gluten Free, No Additives, Non-GMO, No Cross Contamination/Allergens

Coconut is a power food as indicated by dozens of studies documented well in Bruce Fife’s The Coconut Oil Miracle. It is anti-microbial, anti-fungal, and anti-bacterial. It also is a wonderful ingredient in treats and desserts (see my Treats recipe collection or Chapter 11 of 12 Steps to Whole Foods for recipes using it, and Chapter 4). I also use it in granola (Breakfast collection and Chapter 10). If you eat oatmeal or cereal in the morning, add a spoonful of shredded coconut for texture, variety and nutrition.

This coconut is not what you get in the grocery store which has two dangerous ingredients, among (potentially) others: sugar, and propylene glycol. Propylene glycol is known by the FDA to cause liver and kidney damage, and they excuse it as a food additive by allowing food manufacturers to use the chemical in “food grade” form. Avoid buying the sweetened coconut in regular grocery stores. Our group buy coconut is pure and organic without additives.

You can store in jars for six months to a year on the shelf, or refrigerate or freeze it in gallon Ziploc bags.

Producer-specified Shelf Life: 12 months under cool dry conditions

Additional Information

Weight 26.25 lbs
Dimensions 12 x 12 x 12 in

Granola Recipe

Robyn’s Granola recipe:

Mix well:

8 C rolled oats (not instant oats)
1 C raw wheat germ
1 C shredded coconut
1⁄2 C freshly ground flax seeds
1 1⁄2 C nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)
1⁄4 C sesame seeds
2 Tbsp. cinnamon

Heat and stir on the stove until barely melted:

1⁄2 C honey (raw)
1⁄2 C molasses or Grade B maple syrup
1⁄2 C water
1⁄2 C coconut oil
optional: 1 Tbsp. maple or vanilla

Pour liquid into dry and mix to distribute evenly. Bake at 250° F, stirring well every 20 min. for 45-90 min., or until dry. Store in pantry up to 2 weeks in cooler weather, or in the fridge for up to six weeks.

Makes 11 cups


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