Bucky Hampden

Desiccated coconut is dried and grated coconut flesh made from fresh coconut meat. Commonly referred to as shredded coconut, this ingredient is a staple in many homes and makes many dishes and desserts. In this article, I’ll share my top favorite desiccated coconut brands and also teach you how to make desiccated coconut at home with a few ingredients and tools.

Desiccated coconut is an excellent source of fiber and saturated fats. Frequently used in baking and cooking, it has a gentle sweetness that compliments baked goods.

Desiccated coconut is grated coconut flesh that contains moisture but is dry to the taste and touch. Flaked and dried, it’s available in sweetened and unsweetened forms.

Most of the shredded coconut you’ll find is always unsweetened. This helps to prolong its shelf life and preserve nutrients. Dried coconut is common in Southeast Asian and Indian cuisine and cooking. But it’s also used to top desserts, baked goods, and cereals in North America, UK, and Europe.

Want to make desiccated coconut at home? You’ll require the following for this recipe:

There are two ways to make desiccated coconut at home: fresh coconuts or dried shredded coconut flakes.

From Coconut Flakes: You can pulse them in the food processor until the flakes are small and grain-like.

From Fresh Coconut: Break the fresh coconut in half. At the top of the coconut, there are three indentations. One of them is usually the weakest. Take a sharp knife and poke each indentation. Once you find the weakest, insert the blade to create a 1/2 inch hole. Turn the coconut upside down to collect the water in a glass. Hold the coconut with a towel and firmly tap it with a hammer or meat mallet. The shell should crack in half.

Remove the coconut shell (husk), then use the fine grater to shred the coconut flesh (the white part) onto a lined baking sheet. If you’re using a food processor, you’ll add the coconut to the shredder blade and pulse the coconut meat through. Spread the coconut mixture on the pan to avoid clumping. It also prevents the coconut from drying. Preheat your oven to 250 degrees F or 120 degrees C.

Bake for 5 to 10 minutes. During dehydration, keep checking the coconut status. Alternatively, use a dehydrator to make dried coconut as well.

If you’re looking for the sweetened version of shredded coconut, the process is similar to the above method. Follow the steps up until it’s time to dehydrate the coconut meat.

Pour the chopped coconut (there are approximately 3-4 cups of shredded coconut meat in one medium brown coconut) into a saucepan with the coconut water and 2/3 cup of granulated sugar. Heat over medium heat until the mixture comes to a boil. Once it’s boiling, turn the temperature to low heat. Simmer for about 45 minutes or until the liquid boils into a sweet syrup. Strain the coconut meat well and spread evenly over a parchment-lined baking sheet. Preheat your oven to 250 degrees Fahrenheit and dry the sweetened desiccated coconut for 10 minutes, or until the coconut meat is crisp and dry. Store in an air-tight container in the refrigerator.

One ounce of shredded coconut contains 187 calories, 4.6 grams of dietary fiber, 2 grams of protein, and 16.2 grams of saturated fat. There are also so great sources of minerals in dried coconut meat. For example, one ounce contains .8 mg manganese (43% DV), .2mg copper (25% DV), and 10% DV of selenium.

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