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FLAKED OR SHREDDED COCONUT
The flaked coconut found in the grocery store begins its life as the world's largest nut, growing on the coconut palm. Fortunately, it's easier to open a bag of this pantry staple rather than collect the nuts, crack them open and shred the meat inside by hand.
Coconut is available in cans or plastic bags, sweetened or unsweetened, shredded or flaked. While coconut is high in saturated fat, it is also a good source of potassium.
Points to Remember
Ÿ Dessicated coconut is very finely ground, resembling the texture of cornmeal.
Ÿ When a recipe simply calls for coconut, use sweetened flaked or shredded coconut.
Ÿ Unsweetened coconut is most often found in natural food stores and Asian markets.
Ÿ Tint coconut by mixing 1 cup coconut with 3 to 5 drops food coloring. Either place in a plastic bag to combine, or tossing with plastic gloves or spoon.
Ÿ When measuring coconut, do not pack it tightly into the measuring cup.
Ÿ To toast coconut in the microwave, place it in a glass pie plate. Microwave on high for 3 to 4 minutes, stirring every minute.
Ÿ To toast coconut in the oven, preheat the oven to 350 degrees. Place coconut in a shallow baking pan and bake, stirring frequently, until golden brown, about 5 minutes.
Ÿ May 8 is National Coconut Cream Pie Day.
Storing
Unopened, coconut keeps 6 months. Once opened, coconut needs to be refrigerated. Use canned coconut within a week and flaked or shredded coconut within a month.
If flaked or shredded coconut becomes dry, soak it in milk for a half hour. Drain well and pat dry.
Substitutions
Do not use sweetened and unsweetened coconut interchangeably. To remove sugar from sweetened coconut, soak it in a mixture of half milk and half water for an hour or two in the refrigerator. Drain well and pat dry.
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