Committed to Quality and Excellence
Coconut Ceylon Pvt Ltd, as a family-owned business, is dedicated to crafting high-quality coconut products that embody the purity and richness of Sri Lankan coconuts.
Our commitment to quality is unwavering, adhering to stringent global standards reflected in certifications such as SGS BRCGS Food Safety, Coconut Development Authority, SGS GMP System, SGS HACCP, SGS ISO 22000, and USDA.
We uphold sustainability throughout our operations, from responsibly sourcing coconuts to meticulously crafting premium organic products like Virgin Coconut Oil and Coconut Flour.
Join us in embracing the purity and goodness of Sri Lankan coconuts, promoting health and wellness through sustainable practices that benefit both consumers and the environment.
Our Executive Directors
Deepa Dassanayake
Chairperson
Deepa Dassanayake has a 3 decade of business and finance experience and has qualifications in business, marketing, and networking. Creating multiple business ventures trough out different parts.Her passion is to give the best possible essentials to human body and mind to its well-being. She prime area of focus at Coconut Ceylon is company strategy & finance, and market development.
Biyumal Dissanayake
Director
Biyumal Dissanayake how has been natured and evolved in business practice since a teen under the mother's Guidance. Is the main force behind product development and marketing.with his educational and experience. Actively seeks to provide the product to the market with the highest quality. Connecting the srilankas gems with the world.
Our Production Process
Step 1
Selection and Preparation of Coconuts
High-quality, mature coconuts, typically 11 to 12 months old, are selected for VCO production, ensuring thick meat with high oil content. The outer husk and inner shell are removed to access the coconut meat.
Step 2
Extraction of Coconut Milk/Cream
The coconut meat is grated into small pieces, then mechanically pressed to extract coconut milk/cream, sometimes with added water to aid extraction.
Step 3
Separation of Oil
The coconut milk ferments for 24 to 36 hours to naturally separate the oil from the water, or it is centrifuged to rapidly achieve this. Alternatively, enzymes may be added to aid in oil separation.
Step 4
Purification and Packaging
The extracted oil is filtered to remove impurities, ensuring a pure final product, and then packaged into containers, sealed, and labeled for distribution.
Production Levels
Virgin Coconut Oil
White Coconut Oil
Normal Coconut Oil
Coconut Flour
Desiccated Oil