Process for reducing caloric content of coconut

A process for producing a food product having a reduced caloric content, comprising the steps of:

• providing a first quantity of coconut;
• providing a second quantity of solvent;
• mixing said first quantity of coconut and said second quantity of solvent;
• heating said mixture at a temperature up to approximately 82.degree. C. in a standard atmospheric condition for 8 hours to cause said solvent to dissolve substantially all the fat in said coconut while retaining flavor;
• and
• separating said defatted coconut from said solvent;
• and further including the additional steps of mixing a predetermined amount of said defatted coconut with predetermined amounts of edible materials including invert syrup, a thickening agent, and water;
• cooking said mixture until excess water is evaporated;
• cooling said cooked mixture;
• and
• coating said cooled cooked mixture with sweetened chocolate to form a candy of approximately 25% by weight sweetened chocolate and having a caloric content of less than 100 calories/ounce (353 calories/100 grams).