Exported from Sri Lanka already packed or in bulk, our specialised range of products is supplied directly to importers, retailers and manufacturers.
Kapruka upholds the highest international quality standards in terms of where and how our products are sourced and made.
We have established a solid network of people in Sri Lanka and South Africa who support and care about each other and our products; from the farm workers who pick the coconuts, to the producers who manufacture our products, and from our logistic team who manages our shipments to our sales and service professionals.
Our commitment to deliver our quality Kapruka products on time and in budget is also matched by our product knowledge, expertise and the absolute passion we have for our clients, and in turn, their businesses and their customers.
Unrefined virgin coconut oil is made from fresh mature coconuts and
captures in the freshness and nutrients of the fruit.
Refined coconut oil is made from copra
(old dried pieces of coconut) that
needs to go through a manufacturing process including bleaching and
deodorizing in order to make it suitable and palatable for human consumption.
Refined odourless coconut oil has no taste and nutrient value except for the remaining fatty acids.
Although often misused in marketing and labelling, there is a definite
difference between virgin and extra virgin coconut oil.
There is no heat applied in the extraction process of extra virgin coconut oil and is done by a centrifuging process.
Low heat is applied during the extraction of virgin coconut oil by the expeller pressing process.
Unrefined virgin coconut oil is processed in two ways:
2. Expeller pressed (also referred to as cold-pressed)
As the name suggests, centrifuge is the process of spinning the shredded coconuts to separate the oil from the coconut.
This process yields less oil than other processes so results in a more expensive product. The oil derived through the centrifuge process has a sweeter taste due to the fact that the coconut is not dried before processing.
Expeller pressed coconuts are shredded and dehydrated at various temperatures before pressing; the higher the temperature the stronger the coconut flavour.
The dehydrated coconut is then pressed to extract the oil.
To be classed as virgin oil, the temperatures applied must be at a low heat.
Coconut butter is a semi-solid unsweetened paste made from grounded
dehydrated coconut flakes.
Coconut butter is also known as creamed coconut and not to be confused with coconut cream, which is the thicker and richer form of coconut milk.
In colder temperatures, coconut butter becomes hard and needs to be cut
into smaller pieces or melted before use.
Kapruka’s creamed coconut comes in easy-to- use sachets.
Coconut water is mostly extracted from the young green coconut. The
green coconut is the same fruit used to produce coconut oil, milk, cream etc. when mature.
The water is extracted when the coconut is young as it lessons as it is used
in the maturing process.
King Coconuts are different; they do not use their water in their maturing process, and are used only for their water. It does not impact on the supply needed to make other coconut products.
Indigenous to Sri Lanka, the King Coconut provides us with naturally sweet, rehydrating coconut water.
The difference lies in the fat content. Coconut milk has a lower fat content
and is often used in cooking where less fat is required.
Coconut cream contains less water and has a higher fat content; making it ideal for creamier, richer dishes.
Kapruka’s coconut milk has 17% fat content, while our coconut cream
has 22 % fat.