Organic Shredded Coconut

Nutrition Facts
Valeur nutritive

Serving Size: 3 tbsp (15 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 100 Fat / Lipide: 10 g15% Saturated / saturés: 9 g43% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 5 mg0% Carbohydrate / Glucides: 4 g1% Fibre / Fibres: 3 g11% Sugars / Sucres: 1 g Protein / protéines: 1 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 2% Calcium / Calcium: 0% Iron / Fer: 4%


Ingredients: Organic coconut. Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: The Philippines

Coconut Shrimp Recipe

1 egg
3/4 C all-purpose flour
2/3 C beer
1 ½ tsp baking powder
2 C shredded coconut
24 shrimp
3 C oil for frying

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and cover in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 °F (175 °C) in a deep-fryer.
3. Fry shrimp in batches. Cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favourite dipping sauce.


Coconut can help the immune system function because it contains lauric acid. The body coverts this to monolaurin which aids in fighting against pathogens. And despite having the word 'nut' in its name, the coconut is actually classified as a drupe.


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