Desiccated coconut is made by grating and drying the inner flesh of a coconut at high temperatures. It is available in unsweetened and sweetened varieties and can be used in savory Asian dishes, desserts, and other coconut products. High-quality desiccated coconut is white and slightly crunchy, while yellow tinged coconut should be avoided. It can be stored in the refrigerator for up to 6 months. Sweetened coconut is spiked with artificial sweeteners and is best used in desserts. Desiccated coconut can also be made into coconut chips and coconut flour.
Desiccated coconut, or desiccated coconut, comes from the inner flesh of a coconut. The pulp is grated and then dried at high temperatures to give it a longer shelf life than the fresh form. This shredded coconut is available in most markets in unsweetened and sweetened varieties. Uses for this product include savory Asian dishes, desserts, and the creation of other coconut products.
Coconuts have a hard outer shell that surrounds a layer of meat or flesh. The shell is opened and the liquid inside, known as coconut water, is emptied. The flesh can be scraped from the inside of the shell and then grated to form desiccated coconut.
The drying process for desiccated coconut must be done at temperatures high enough to ensure that bacteria cannot contaminate the batch. High-quality store-bought shredded coconut will be white in color and slightly crunchy in texture. Yellow tinged coconut should be avoided as it is of lower quality. The moisture content of desiccated coconut allows it to be stored in the refrigerator for up to 6 months without the risk of drying out.
Unsweetened and sweetened are typically the types of desiccated coconut sold in stores. The names are a bit of a misnomer, as even unsweetened coconut has a hint of sweetness found naturally in the flesh. Sweetened coconut, however, is spiked with artificial sweeteners to the point that it’s almost as sweet as candy.
Any recipe that calls for the use of coconut milk can also use desiccated coconut, such as in savory Asian dishes. The coconut flavor creates balance with the curry flavors and helps accentuate the taste of the meat. Unsweetened coconut is best used in this type of dish, as the sweetened variety would be too strong and clash with the other flavors.
Desserts can be emphasized with the use of sweetened desiccated coconut. Can be mixed into cakes, pies and cookies for a pop of tropical flavor. Coconut also pairs well with pineapples, strawberries, and spices like cinnamon and cardamom.
It can also be made into other coconut products that have further culinary uses. Coconut chips can be used like sugared flakes, but they hold up better in baking, just like chocolate chips. Additionally, dieters who watch their carbohydrate intake can turn to coconut flour, made from sugar-free ground desiccated coconut.
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