Coconut Chips 6-Pack

“The fitness snack straight from the palm tree.”

  • Coconut Chips 6-Pack
In Stock
6 x 60 g

Package content:

  • 6x Coconut Chips
+ Free Shaker
UVP 14.99 €
Incl. VAT
100% succulent and ripe coconuts
100% succulent and ripe coconuts
Intense, real flavour with no artificial flavourings
Vegan & paleo
Vegan & paleo
No artificial additives
No added sugar
No added sugar
Just the subtle sweetness of coconut
Natural source of energy
Natural source of energy
Rich in essential fatty acids
100% organic & raw food quality
100% organic & raw food quality
From controlled agriculture
100% coconut *
*Certified Organic
Nutritional information per 100 g
Energy 2805 kJ / 670 kcal
Fat 65 g
of which saturated fatty acids 57
Carbohydrates 7.4 g
of which sugar 7.4 g
Protein 6.7 g
Salt 0.09 g
Serving & Preparation

You can snack on our Coconut Chips any way you like: straight out of the packet as energy kick after a workout, in the morning on your muesli, or as an ingredient in any number of sweet and savoury dishes that would benefit from a tropical flavour burst. Get inspired by our recipes.

  • Between meals

Our favourite recipes

Chocolate coconut mug cake

Chocolate coconut mug cake

Nutritional information (per 100 g): 342 kcal, 10 g protein, 25 g carbohydrates, 21 g fat
Per mug cake: 513 kcal, 15 g protein, 37 g carbohydrates, 31 g fat

  • For 1 mug cake:
  • 1 tsp coconut oil
  • 2 tsp honey or agave syrup
  • 1 egg
  • 2 tbsp wholemeal spelt flour
  • 1 tbsp cocoa powder, unsweetened
  • 1/3 tsp baking powder
  • 20 g Coconut Chips by foodspring
Here's how to make it
  • Put the coconut oil in a heat-resistant mug and melt it for a few seconds in the microwave. Then let it cool slightly.
  • Add the honey and the egg and mix all the ingredients well.
  • Add the flour, cocoa and baking powder and mix everything together until it forms a batter. Take half the Coconut Chips and fold them into the batter.
  • Cook the mug cake in a 900 watt microwave for 1–1½ minutes. 
Don't have a microwave? Or just don't want to use one? Then you can also bake this mug cake in the oven. Bake for 20–25 minutes at 180°C. Just make sure that you use a heat-resistant ceramic mug.

Protein coconut rice pudding

Protein coconut rice pudding

Nutritional information (per 100 g): 104 kcal, 7 g protein, 9 g carbohydrates, 3 g fat
Per serve: 327 kcal, 21 g protein, 28 g carbohydrates, 11 g fat

  • For 2 servings:
  • 100 g pudding rice
  • 400 ml milk (1.5% fat)
  • 30 g Whey Protein Cocos Crisp by foodspring
  • 20 g Coconut Chips by foodspring
  • Cinnamon and fruit to taste
Here's how to make it
  • Put the milk into a pan and mix in some cinnamon. Bring gently to the boil.
  • Add the pudding rice and let it simmer gently over low heat. Stir occasionally, so it doesn't burn.
  • After 25–30 minutes the rice will be cooked. The whey protein and the Coconut Chips can be added in after 20 minutes. Add a little more milk if necessary.
  • Serve the rice pudding with the remaining Coconut Chips, your choice of fruit and a pinch of cinnamon.
Carrot, coconut and ginger soup with chick peas

Coconut curry soup with chick peas

Nutritional information (per 100 g): 87 kcal, 2 g protein, 5 g carbohydrates, 6 g fat
Per serve: 381 kcal, 7 g protein, 21 g carbohydrates, 27 g fat

  • For 2 servings:
  • 100 g chick peas, cooked
  • 250 g carrots
  • 1 onion
  • 1 thumb-sized piece of ginger
  • 1 tsp coconut oil
  • 300 ml vegetable stock
  • 100 g coconut milk
  • 1 tsp coconut oil
  • 30 g Coconut Chips by foodspring
  • Salt, pepper, curry powder, paprika
Here's how to make it
  • Preheat the oven to 180°C top/bottom heat.
  • Spread the chickpeas on a baking tray and sprinkle with salt, curry powder and paprika. Roast for around 15 minutes.
  • Cut the carrots into pieces. Finely cut the garlic and ginger.
  • Melt the coconut oil in a pan and then add the garlic and ginger and brown slightly. Add the carrots.
  • Cover with vegetable stock and cook over medium heat for 10–15 minutes, until the carrots are cooked.
  • Season with salt, pepper, curry powder and paprika to taste. Mix in coconut milk.
  • Blend the soup and garnish with the roasted chickpeas and Coconut Chips.
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Frequently Asked Questions
Is the high fat content really good for me?

Not all fats are the same. Our Coconut Chips are naturally high in MCT fatty acids. These are an outstanding source of energy, which your body converts straight into pure power.

What makes our Coconut Chips better than supermarket brands?

We only choose the best coconuts to slice and package for you. Naturally with 100% organic ingredients. What about synthetic chemical fertilisers or pesticides? No way.* We don't even add any sugar. Pure and simple, so your body can concentrate solely on using the valuable nutrients in the coconut. Farm fresh and packed with care. So crunchy and so succulent, that nothing else can compare.

Do your Coconut Chips come from fair-trade, organic agriculture?

Of course! Our coconuts come from Sri Lanka. The tropical climate is perfect for ripening the coconuts. Naturally with 100% organic ingredients. Carefully harvested and just as carefully packed. Succulent. Crunchy. Guilt-free snacking.

What should I do with the rind on the Coconut Chips? Can I eat it?

The rind makes the coconuts really interesting. Because that's what gives our Coconut Chips their awesome crunch, and it's also packed with essential fibre. And you will forget all about hunger when the pure flavour conjures up images of a perfect coconut lying on an untouched South Sea beach.