Coconut

Coconuts are rich and high yielding fruits, native to tropical climates, and appreciated for their delicious white coconut pulp and "milk”, used to make pastries, cakes, and biscuits.

The mature coconuts are opened, peeled and washed and their white flesh, the edible part inside the nut, is ground into flakes, treated with high temperature vapor and finally dried and sieved. The coconut milk instead is obtained by pressing the flesh and then pasteurizing it.

We use coconut milk and coconut flakes for their unique flavour and delicate aroma, for both Kinder Pinguì and for the decoration of the cocoa cover in Kinder Delice.

Kinder selection and quality control

We source from Philippines the coconuts we use for flakes, while for the coconut milk we source from Philippines, Malaysia, and Sri Lanka. Both ingredients are prepared for our recipes through processes designed to preserve at best the original quality and characteristics of the fruit.

We adhered to the industry Coconut Charter framework, and we are working on the application of the ambition and principles of coconut sustainability programmes.