UP Diliman researchers have turned coconut oil waste into protein-rich milk alternative

Researchers at the University of the Philippines Diliman have developed a plant-based milk alternative using protein recovered from coconut oil processing waste, demonstrating a potential food application for a by-product that is often discarded.

• UP Diliman researchers recovered protein from coconut skim milk, a virgin coconut oil by-product, and combined it with chickpea protein to develop a plant-based milk alternative.
• The selected protein blend contained 34% coconut protein concentrate and 66% chickpea protein, producing a beverage with 2.47 grams of protein per 100 grams.
• Storage tests indicated a refrigerated shelf life of around 56 days, although further work was needed to improve sensory properties and establish the beverage’s commercial feasibility.

The team combined coconut protein concentrate extracted from coconut skim milk with chickpea protein to produce a beverage containing 2.47 grams of protein per 100 grams. The formulation had soy milk-like flavor characteristics and coconut aroma notes, with storage tests indicating a refrigerated shelf life of around 56 days.

Casiana Blanca J. Villarino, a professor in UP Diliman’s Department of Food Science and Nutrition, led the research. The study, Upcycled Coconut Protein as a Sustainable Ingredient for a Novel Hybrid Plant-Based Milk Alternative with Chickpea Protein, was published in the International Journal of Food Science and Technology on August 13, 2026.

The work addressed a disposal problem identified through the researchers’ engagement with virgin coconut oil producers. According to Villarino, approximately 800 grams of coconut skim milk are generated for every kilogram of virgin coconut oil produced.

Although the liquid is frequently treated as waste, it contains more than 30% protein on a dry-weight basis, alongside minerals and compounds with antioxidant properties. Recovering those components could provide producers with another use for material left over after oil extraction.

The project developed from Villarino’s earlier research into the sensory properties of virgin coconut oil and a subsequent study intended to support improvements to the Philippine National Standards for the product.

Through that work, the team encountered several production by-products, including coconut husks, mature coconut water, coconut skim milk and coconut residue, locally known as sapal. Villarino said poor management of these materials could contribute to unpleasant odors, greenhouse gas emissions and water pollution.

For the milk alternative study, the researchers worked with the Quezon Federation and Union of Cooperatives in Pagbilao, Quezon, which supplied the coconut skim milk.

Handling the raw material was an early consideration because coconut skim milk spoils readily without appropriate preservation. The team pasteurized it soon after collection and froze it until processing, helping preserve its quality before protein extraction.

A series of processing steps, including centrifugation and freeze-drying, produced a powdered coconut protein concentrate. Analysis reported in the paper found that the recovered concentrate contained 70 grams of protein per 100 grams.
Oxford Academic

The researchers then combined the ingredient with chickpea protein, testing different proportions through a mixture-design approach. Their aim was to identify a blend with acceptable sensory characteristics and color properties.

The selected blend comprised 34% coconut protein concentrate and 66% chickpea protein. Those percentages described the balance between the two protein ingredients, rather than their proportions in the finished drink. The beverage also used water, coconut oil, sugar, guar gum and lecithin.
Oxford Academic

Sensory evaluation indicated that combining the proteins produced a more acceptable beverage than using either ingredient alone. Participants detected a coconut aroma, although the coconut flavor was relatively subtle. The chickpea ingredient contributed a more pronounced soy-like flavor.

The findings also identified areas requiring further formulation work. Descriptive sensory analysis found differences between the hybrid beverage and cow’s milk, particularly in color and thickness. These results provided specific targets for improving the product’s sensory characteristics.
Oxford Academic

Alongside formulation testing, the team assessed the beverage’s performance during refrigerated storage through microbiological and physicochemical analyses. The university reported that the product remained stable for almost two months, with Villarino putting its shelf life at around 56 days.

The result established a potential application for recovered coconut protein, but commercial feasibility remained an outstanding question. Further research was needed to improve the beverage’s sensory properties and establish its commercial feasibility compared with alternatives made using soy protein concentrates and isolates.

The distinction between recovering a useful ingredient and developing a commercially viable beverage remained relevant to the next stage of the work. The study demonstrated that coconut skim milk could supply protein for a blended plant-based drink, while leaving product refinement and scale-up for further investigation.

The research received funding from the UK Department for Science, Innovation and Technology in partnership with the British Council, and from the Philippine Department of Science and Technology’s Philippine Council for Industry, Energy, and Emerging Technology Research and Development.

If you liked this, check these out...‍

• App State’s Rootsii lands US$1.82 million grant to turn surplus sweet potatoes into plant-based milk

• SOYFT BIOME raises funding to expand upcycled soy protein ingredients into food, cosmetics, and medical nutrition

• UPP strikes broccoli waste supply deal with East of Scotland Growers to build new plant protein stream