NexpoConversion (Pvt) Ltd
Wet processing tanks at the Nexpo plant

Milk in. Free-flowing powder out.

Spray drying turns the pasteurised extract into powder in seconds at low product temperature, so the aroma and flavour of the coconut survive the journey.

See how the spray dryer works →

From fresh coconut to powder, in five steps

Fresh coconut

Fresh Ceylon coconuts, 100% sustainably and rain-fed farmed, from our partner farming community.

Cream extracted

At our FSSC 22000 certified sister facility, then standardised in closed stainless steel lines at the spray-drying plant.

Pasteurised

A critical control point in our HACCP plan, monitored and verified on every batch.

Spray dried

High-pressure nozzle atomisation into a stream of hot air; moisture leaves in seconds. A critical control point, verified on every batch.

Sieved and packed

Second-stage drying in a fluidised bed, then a 100-mesh sieve, our third critical control point, before packing in an ambient high-care area. Retail packs are nitrogen flushed.

Coconut palms in Sri Lanka's coconut triangle
A halved coconut showing the white flesh
A heap of fine white coconut milk powder

Milk in at the top, powder out below.

Pasteurised coconut milk is pumped at high pressure through a nozzle into a tower of hot, filtered air. Each droplet gives up its water in seconds and falls as a dry particle, cooled and finished on a fluidised bed below. The solids never get hot, which is why the coconut milk powder still tastes of coconut.

Fresh coconut milk Pasteuriser CCP · verified every batch High-pressure pump Drying chamber Hot filtered air Atomiser nozzle droplet → particle in seconds CCP · verified every batch Cyclone Moist air out fines return Fluid bed · cool, dry air Powder
Swipe to explore the diagram →
1Fresh coconut milk from the FSSC 22000 certified sister facility, standardised to the ordered fat content.
2Pasteurised. This is a critical control point, verified on every batch.
3A high-pressure pump forces the milk through the atomiser nozzle into a fine spray.
4Hot filtered air flashes off the water. Spray drying is our second critical control point, verified on every batch.
5Moist air leaves through the cyclone, which recovers fine powder and returns it to the product.
6The fluid bed finishes drying and cools the powder before it is sieved and packed.

Capacity and continuity, side by side.

Plant 1 has run since 2014. Plant 2, built to the same standard beside it, has been in operation since Q4 2026. Both are dedicated to certified vegan coconut milk powder: room for large programmes, scheduled maintenance without interrupting supply, and no dairy anywhere on site.

Spray drying is the industry's standard for turning a liquid into a powder with controlled particle size, moisture, bulk density and flow. Because the water flashes off so quickly, the solids never reach a high temperature, which is what makes it right for heat-sensitive foods. Everything that touches the extract or the powder is food-grade stainless steel, cleaned on a validated CIP programme.

Illustration: Nexpo's two spray-drying plants side by side, Plant 1 since 2014 and Plant 2 since Q4 2026
Illustration: bench-top laboratory spray dryer with glass column and cyclone

New grades start on the bench.

Our group's central analytical laboratory, accredited to ISO/IEC 17025, runs ICP-OES, GC-MS, LC-MS/MS, HPLC and a laboratory-scale spray dryer. Customer-specific grades, creamers and formulations are developed and optimised here before they scale up on the main plants.

Talk to us about a custom grade
Custom formulations

Don't see what you need? We can develop it.

Bespoke fat contents, botanical formulations, custom packaging and private label, developed with your R&D team from bench to production.

Talk to our team