The fresh coconut flesh or meat (endosperm) is shredded or cut or flaked, into different sizes and shapes, and then dried to a moisture content of about 3-4%. Before shredding or cutting, the coconut flesh is washed and blanched. To give it a longer shelf life, desiccated coconut is usually preserved with Sulphur dioxide. If you want desiccated coconut without preservatives then consider buying the organic ones. Please read the label before buying.
The coconut can be cut into shreds, flakes, coarse, medium or fine grains or chipped. To see the different types of cuts please click here. The coconut is available as sweetened, unsweetened, or toasted. It can also be coloured to give colourful shreds or flakes.
Fat content: Note that desiccated coconut is very high in saturated fats and fibre. It can either be full fat with 60-67% fat, or reduced low fat which is variable, but with less than 60% fat.
Good desiccated coconut should be white in colour, reasonably free from yellow specks or black spots and other discolourations. It should have a mild sweet aroma of coconut, not rancid, and even particle size distribution.
Use of Desiccated Coconut
- It can be used in savoury and sweet dishes to impart coconut flavour, and texture.
- It can be added to ready foods such as cereals, oats, porridge, or muesli.
- It’s also commonly used in baking cakes, muffins or biscuits or as a garnish or coating.
Once opened store the coconut in an airtight container under cool, dry conditions