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About Us

Passionate about organic agriculture, sustainable production, and collective partnerships, our products are only sourced from smallholder farms and estates in the rural villages of the coconut triangle of Sri Lanka. Every Kokonati product is made in a dedicated mill that produces only that type of product, so the quality is the best it can be, with multigenerational expertise guiding every step of the making. We believe that Ceylon is blessed with an abundance of healthy and exotic fruits, nuts, herbs and spices that as Lankans, we use daily. It should rightly be shared with the rest of the world. So we started sharing what we know best. Coconuts, spices and fruits.

I am a fourth-generation coconut oil miller from Ceylon. My name is Bûmika (Sanskrit translation – Earth-Lady). My family and I decided to move to New Zealand when my father who resided there had to undergo heart surgery. Looking for the right opportunity to make such a life-changing move for my young family, it was providence, Mother Earth who paved our way. There was a booming demand for coconut products in the very same year, 2012!

Our brand was born of Love.

Love for my father and mother whom I could no longer let live alone, far away from my family, and

Love for the two beautiful ‘island’ countries we call home, Ceylon and New Zealand.

This inspired our brand name, Pure Ceylon Kokonati.

pure Ceylon because our range of pure coconut products is grown and produced only in Ceylon. And as an accolade to my husband, Mosqi’s past. He was a pure Ceylon tea planter when we lived there.

Kokonati because it is the Māori word for Coconut. And also because it enunciates how ‘nutty’ we are about our coconuts.

So Mosqi and I launched pure Ceylon Kokonati in the NZ market. A range of high-quality, reasonably priced sustainably made coconut products. We are  100% New Zealand-owned and operated.

We are thrilled with the loyal following there is for pure Ceylon Kokonati. We take pride in doing anything to make clean tropical ingredients more available locally and globally. Our bulk products go into the making of several high-end ethical coconut products in NZ and overseas. Private labeling for retail brands is also an option we extend to our local and overseas buyers.

Kokonati products support rural communities and traditional livelihoods and are ethically harvested with zero-waste. Every part of the coconut is utilized in making another product. Kokonati products are single ingredient, packed at source, never blended, single-origin, GMO-free, and vegan. We live by the principles of a balanced life, live and let live.

Coconut beginnings.

Early Sanskrit writings reveal the coconut as a kalpa vriksha, which translates as a “tree that gives all that is necessary for living.”

Like a message in a bottle floating across vast oceans, the ancient coconut, drifted along, a great traveler riding the waves that carried it ashore to lush tropical lands in Southeast Asia, Polynesia, India, Sri Lanka, the Pacific Islands, Hawaii, South America, and Florida.

Hardy self-contained little souls, many coconuts actually sprouted during their long ocean voyage and when washed ashore to the fertile tropical soils, took root and began to grow.

In 1519 Antonio Pigafetta, a nobleman from Venice wrote, “Coconuts are the fruit of the palm trees. And as we have bread, wine, oil, and vinegar, so they get all these things from the said trees. With two of these palm trees a whole family of ten can sustain itself. They last for a hundred years.”.

The Coconut get its name

Spanish and Portuguese explorers were taken by the three little eyes at the base of the coconut’s inner shell that reminded them of a goblin or grinning face, and named them coco, the word for goblin. When the ‘coco’ came to England the suffix of ‘nut’ was added .

As trade and businesses developed across the globe and confectionaries became plentiful on the continents, the candy and pastry business blossomed. All sorts of fruits and nuts were incorporated into confections, making coconut meat a desirable ingredient to make delectable sweetmeals.

Soon tea and spice traders from Ceylon were shipping whole coconuts to London, an operation that proved impractical and expensive as the coconuts sprouted on their journey at sea!

A French company, J.H. Vavasseur and Company, set up operations in Ceylon with a unique solution for shipping coconuts to Europe. They shredded the coconut meat and dried it thoroughly, making it easier to pack without spoilage. By the early 1890’s they were shipping six thousand tons of desiccated coconut, a figure that multiplied by ten in 1900.

Today, coconut plantations in Ceylon, Indonesia, Malaysia, India and the Philippines provide export income to these regions. Considered the most useful tree in the world, the coconut palm provides food, drink, clothing, shelter, heirloom history, and financial security. Hardly an inch of the coconut palm goes to waste, many Ceylonese rely on the coconut palm for survival and refer to it as the “tree of life”.

Tropical people always relied on natural plants for their medicine. Young coconut juice has been used in folk healing for a number of ailments: relieving fevers, headaches, stomach upsets, diarrhea, and dysentery. The juice is also given to strengthen the heart and restore energy to the ill.

Water from a young coconut not only provided a refreshing drink in the steamy equatorial countries but in times of medical emergency, it was used as a substitute for glucose. During World War II young coconut water became the emergency room glucose supply when there was no other sterile glucose available. Within a clean self-contained vessel, the coconut water is free of impurities and contains about two tablespoons of sugar.

Coconut and its edible derivatives, such as coconut oil and coconut milk, have suffered from the repeated misinformation because of a study conducted in the 1950s that used hydrogenated coconut oil, margarine. This misrepresented study was funded by organizations promoting other sources of oil such as corn and vegetable oils.

Recent research has found that in its unrefined, virgin state, it is actually beneficial, largely because of its high content (~50%) of lauric acid. It is the second richest natural source of Lauric acid, second only to Mother’s milk.

Because lauric acid has potent anti-viral and anti-bacterial properties, recent studies have considered coconut oil as a possible method of lowering viral levels in HIV-AIDS patients. The lauric acid may also be effective in fighting yeast, fungi, and other viruses such as measles, Herpes simplex, influenza, and cytomegalovirus.

There are as many uses for the coconut as there are days in the year so the humble Coconut has come to be known as the Soul food of the Tropics.

Living on an island we have always taken our coconuts seriously. It is about time the rest of the world did too.