A process is provided for isolating vegetable foods from coconuts, which
essentially consists of the gentle isolation of coconut rasps and their
pulverization, whereby a low-fat, dry pressed cake forms, whose particle
size is <150 .mu.m. By means of fermenting this pressed cake by
mashing with water and adding enzyme preparations to it, the fibers can
biochemically degrade into digestible foods, so that the physiologically
more highly nutritious parts of the coconut, namely proteins,
carbohydrates, vitamins and minerals are made completely accessible for
human nutrition. By homogenization and spray drying, the pulp produced by
fermentation can be converted into a coconut meal. This coconut meal may
be further processed into vegetarian foods.
