Coconut meat, high in dietary fiber, can be grated for coconut milk or used as a spice ingredient. Fresh coconut meat is best extracted from a ripe coconut, while shredded coconut sold in stores should be used with care.
Coconut meat is the slightly sweet, nutty pulp that can be extracted from the inside of a coconut shell where coconut water is also found. This meat is high in dietary fiber and can be grated and cooked for coconut milk or used as a spice ingredient in cooking. Shredded coconut is a desiccated coconut product that needs to be prepared carefully, with store-sold types available in unsweetened and sweetened varieties, and each product has its pros and cons.
Fresh coconut meat comes from a hard coconut shell. To extract the meat, the best method is to open the top of the shell and drain the internal water, which is tasteless and not to be confused with coconut milk. Selecting a ripe coconut is important so the flesh grates easily from the sides. A solid shell is a good indication that it will hold together when the meat is whisked away. This meat can then be grated or cubed for use, with the empty shells discarded.
Creating the slightly sweet latte involves cooking diced or shredded meat in boiling water until softened. Coconut milk can be pressed and strained from meat for use in soups, smoothies, or tasty Asian-inspired dishes with thick gravy. You can buy canned milk at the store, though the liquid may separate into two layers and require thorough shaking before using.
Fresh shredded coconut meat can also be used in any sweet or savory dish that calls for unsweetened shredded coconut. Potential savory dishes include many types of Asian dishes, such as curries or spicy noodles, where the shredded variety can be used alongside milk. Coconut can also be added to a variety of sweet dishes such as cakes, quick breads or puddings. This fresh meat won’t be as sweet as the artificially sweetened variety sold in stores, but it will be healthier and tastier.
Using shredded coconut sold in stores should be done with care depending on the intent, as this type is typically dried to extend the short shelf life of the product. Temperatures can exceed 160° Fahrenheit (about 71° Celsius) to prevent Salmonella inclusion. The unsweetened variety tastes closest to fresh meat, although it loses some of its flavor in the drying process. Sweetened shredded coconut is often quite sweet, and is the most typical variety used in baking and desserts.
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