The Hot Oil Immersion Drying (HOID) or “fry-dry” process is a method of coconut oil extraction that involves drying the cut coconut meat by immersing it in hot coconut oil and then expelling the oil from the cooked pieces. It is indigenous to parts of Indonesia (West Sumatra, North Sumatra and North Sulawesi). It is practised all over the country, especially in medium and large-scale operations. The immersion of disintegrated or cut coconut meat in hot oil dries the meat and imparts a distinctive smell and flavour to the product. This flavour is preferred by sections of the market in Indonesia.