The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion

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... as designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging. Keywords: coconut, colloidal system, deposit formation, yield, vitamins.