Desiccated coconut is a very versatile ingredient that can be added into baked goods or even while cooking a dish. It has a distinct and unique nutty flavour, that can enhance the flavour of the baked item or dish.
Why will you like this Desiccated Coconut recipe?
It requires just one ingredient:
Making this desiccated coconut recipe requires just one ingredient – coconut flesh (of a mature coconut). If you have sufficient coconut flesh, you can make this desiccated coconut recipe easily.
It is easy to make:
Making this recipe is super easy, as it needs just one ingredient and hardly any pre-preparation time. So, within a matter of 30 to 40 minutes you can make this recipe.
It can be added into multiple baked and cooked goods:
This desiccated coconut is a versatile ingredient and can be added into multiple different other dishes and baked goods. From coconut cookies, to smoothies, porridge to pies., this desiccated coconut can be added to enhance the flavour and make the texture of the product creamier.
It is vegan:
Desiccated coconut is vegan and is also gluten-free. Therefore, it is a great option for vegans.
Main Ingredient in this Recipe
Desiccated coconut is nothing but the dried and dehydrated grated flesh of the coconut. Thus, to make this desiccated coconut at home, all you need is coconut flesh.
This ingredient when used in recipes, can often be confused with coconut flour. Well, it is essential to note that they are two different types of ingredients and cannot be used interchangeably.
How To Make Desiccated Coconut
- Coconut Flesh (of 1 coconut)
Break the coconut into half using a hammer (you could also use a cleaver or a sturdy knife). Collect the coconut water in a bowl.
Using a knife or a coconut scooper, take out the flesh of the coconut.
Use a scraper or a sharp knife and scrape out the brown fibre surrounding the coconut flesh.
Chop the white flesh of the coconut into cubes.
Pour into a mixer grinder and dry grind until you achieve fine particles.
Heat a frying pan on low heat and fry this coconut bits for a few minutes on low heat, mixing often.
Store in an airtight container. (Refer details for shelf life below).
You can add it into a chutney.
Shelf Life: The shelf life of this homemade desiccated coconut is around 16 weeks (or 4 months), when stored in an airtight container in a cool and dark place.
It is recommended that the container be kept in the refrigerator to extend the shelf life and keep the desiccated coconut fresh for longer and prevent it from getting stale quicker.
Serving Suggestions
There are multiple uses for desiccated coconut, here are some of them:
- Add it into soup to make the soup texture creamier.
- If you’re making a creamy pie, add in some desiccated coconut to improve the texture.
- You can make a porridge out of desiccated coconut.
- Add it into your smoothie, for its health benefits and to also give it an enhanced flavour.
- In coconut-based curry recipes, you can substitute desiccated coconut with coconut milk or milk powder (mixed with water) for coconut flavouring.
- You can use desiccated coconut
Notes:
- When you make desiccated coconut, make sure to use mature coconuts (which are firm and round). These mature coconuts have more flesh, which is not tender.
- Also, do not use the layer of brown fibre that surrounds the coconut, while making the desiccated coconut, only the white flesh.