Bulk Coconut Flour
Source86’s bulk coconut flour is a fine, gluten-free flour milled from dried, partially defatted coconut kernel (Cocos nucifera), sourced from established coconut processors in Sri Lanka, the Philippines, Indonesia, India and Vietnam. It is supplied in conventional and certified organic grades, with high dietary fiber, 16–22% protein and a creamy white color for commercial formulation.
Coconut flour is used across gluten-free and grain-free bakery, baking mixes, bars and snacks, coatings, pasta, beverages, and sauces and desserts.
Available in bulk, Source86 supplies coconut flour to procurement teams, R&D departments and food manufacturers at scale. Certifications, including USDA Organic, EU Organic, Kosher, Halal, Fair Trade and Non-GMO Project Verified, are available upon request.
Coconut is one part of the Asian pantry. Our sister company Pacific86 handles the rest, from noodles to sauces, with private label options.
Ready to evaluate it for your formulation? Request a quote or sample today.
Product Data
| Botanical Identity | Cocos nucifera |
|---|---|
| Common Name | Coconut flour |
| Plant Part Used | Coconut kernel (meat), partially defatted |
| Ingredients | 100% coconut; organic coconut on organic grades |
| Available Grades | Conventional, Organic; standard and high-fat |
| Appearance | Fine powder; creamy white to light yellow |
| Odor and Flavor | Mild coconut, slightly sweet |
| Fat | 8–16% max on standard grades; 30–36% on high-fat grade |
| Dietary Fiber | Approx. 18–40 g per 100 g |
| Protein | Approx. 16–22 g per 100 g |
| Moisture | 3–7.5% max |
| Free Fatty Acids (as lauric acid) | 0.3% max |
| Particle Size | Fine powder; 100% through 40 mesh (≤400 µm) on fine grades |
| Origin Countries | Sri Lanka, Philippines, Indonesia, India, Vietnam |
| Packaging | Lined multi-wall bags and cartons; custom bulk formats |
| Shelf Life | 12 to 18 months |
| Storage Conditions | Cool and dry, sealed, away from direct sunlight and strong odors |
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Certifications & Compliance
Source86 supplies bulk coconut flour with documentation commonly required for commercial ingredient sourcing and supplier qualification.
Documentation available upon request: Certificate of Analysis (COA) · Specification sheet · Nutritional information · Allergen statement · Country-of-origin documentation · Safety Data Sheet (SDS)
Certifications and statements (availability may vary by supplier, origin and production lot): USDA Organic · EU Organic · JAS Organic · Kosher · Halal · Fair Trade · Non-GMO Project Verified · Gluten-Free
Producing facilities hold food safety certifications that vary by supplier, including BRCGS, IFS, FSSC 22000 and ISO 22000.
For quality assurance teams requiring additional documentation, including aflatoxin, heavy metals, pesticide residue or extended microbiological testing, requests can be accommodated on a per-order basis. Contact our team to confirm documentation for your compliance requirements.
Production & Sourcing
Source86 sources coconut flour from established coconut processors across five major producing countries: Sri Lanka, the Philippines, Indonesia, India and Vietnam. Multi-origin sourcing supports year-round availability, pricing flexibility and reduced dependency on any single region or harvest.
How It’s Produced
- Dehusking and Paring: Mature coconuts are dehusked, shelled and pared to expose the white kernel.
- Extraction: The fresh kernel is pressed to extract coconut milk or oil, leaving a fiber-rich residue.
- Drying: The residue is dried to low moisture.
- Milling: The dried coconut is milled into a fine flour.
- Sieving, Testing and Packing: Flour is sieved to the specified particle size, tested against specification and packed.
Harvest & Supply Availability
Coconut palms in tropical regions bear fruit continuously, so coconuts are harvested year-round, with seasonal peaks that vary by origin.
Applications
- Gluten-Free and Grain-Free Bakery: Cookies, muffins, cakes and breads.
- Baking Mixes and Flour Blends: Gluten-free bread, pancake and waffle mixes, often blended with almond, rice or tapioca flour.
- Bars and Snacks: Granola bars, energy bites, protein bars and crackers.
- Coatings and Breading: Gluten-free coatings for meat, fish and vegetables.
- Gluten-Free Pasta and Noodles: In combination with other gluten-free flours.
- Beverages: Smoothie and protein shake mixes, adding body and fiber.
- Sauces, Soups and Gravies: Gluten-free thickening.
- Desserts: Puddings, custards and coconut-based confections.
Physical & Functional Characteristics
Fine, free-flowing powder.
 Mild coconut, slightly sweet.
 Natural coconut, free of rancid notes.
 Creamy white to light yellow.
Low, 3–7.5% max.
Standard grades contain approx. 360–390 kcal, 10–17 g fat, 16–22 g protein and 18–40 g fiber per 100 g.
Plant-based, vegan, gluten-free and grain-free. Single-ingredient.
Functionality
- Water Absorption: Absorbs and holds high amounts of liquid, adding moisture retention to baked goods.
- Fiber Contribution: Adds dietary fiber to bakery, bars and blends.
- Binding: Helps hold ingredients together in bars, bites and gluten-free doughs.
- Thickening: Builds body in sauces, soups and beverages.
- Texture: Contributes a soft, tender crumb in gluten-free baking.
- Flavor: Adds a mild, natural coconut note and slight sweetness.
Benefits for Commercial Manufacturing
- Defined Fat Grades: Standard and high-fat grades let R&D match the flour to texture and nutrition targets.
- Broad Certification Coverage: Organic, Kosher, Halal, Fair Trade and Non-GMO options support multiple markets.
- Food Safety Systems: BRCGS, IFS and FSSC 22000 certified facilities support supplier qualification.
- Multi-Origin Supply: Five producing countries support continuity and pricing flexibility.
- Clean-Label Fit: A single-ingredient, gluten-free flour for clean-label bakery and snacks.
- Shelf-Stable Inventory: 12 to 18 months of shelf life supports forward buying.
- Documentation Readiness: COAs, specifications, nutritional information and certification records are available on request.
