<p>Coconut maturity plays a crucial role in determining the physicochemical, nutritional, and sensory properties of processed coconut products. This study evaluated the influence of coconut maturity stage (8, 10, and 12 months after inflorescence emergence from the spathe) on the physical, physicochemical, proximate compositional, and sensory properties of coconut flakes. Key parameters evaluated include bulk density, rehydration ratio, hygroscopicity, proximate composition, antioxidant properties, and sensory acceptability. Proximate analysis results revealed that as maturity increased, fat content (29.83% to 40.43%), protein content (4.13% to 4.79%) and ash content (1.09% to 1.69%) were significantly increased. Carbohydrate content, total phenolic content and antioxidant activity declined with maturity, with the highest DPPH scavenging activity (37.91%) observed in flakes from 8-month matured coconuts. Among the samples, flakes derived from 10-month-old coconuts received the highest sensory scores for appearance, colour and overall acceptability and were identified as the optimum product based on sensory quality attributes. The findings provide insights into optimizing coconut flake production based on maturity stage, ensuring enhanced nutritional value, functional properties and sensory properties such as texture, structural stability, density, hygroscopic behaviour, rehydration capacity, and overall acceptability. Despite the higher phenolic content and antioxidant activity of flakes from 8-month-old coconuts, flakes from 10-month-old coconuts were identified as the most suitable for production due to their balanced nutritional, technological, and sensory attributes.</p>