This DIY will walk you through the steps of making desiccated coconut at home with a few ingredients and tools.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Total Time: 6 hours
- Yield: 1 cup 1x
- Category: DIY
- Method: Dehydrator
- Cuisine: American
- Diet: Gluten Free
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 knife 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 husk, then use the fine grater to shred the coconut flesh onto a baking sheet. Spread the coconut on the sheet to avoid clumping. It also prevents the coconut from drying. Preheat your oven to 250 degrees F or 120 degrees C.
Place the baking sheet with coconut inside the oven. Bake for 5 to 10 minutes. The duration of dehydration depends on the quantity of grated coconut and moisture content. During dehydration, keep checking the coconut status.
- Spread the coconut onto the dehydrator tray. Dehydrate at 105ºF for 4-6 hours or until the coconut is completely dried.
Making Desiccated vs. Shredded Coconut
- Desiccated coconut is fine, dry coconut flesh, and shredded coconut consists of thin strands of coconut flesh. If you’d like your coconut finally ground, chop up the dried coconut with a knife or blend it in a coffee grinder to achieve desired consistency.
Sweetened Shredded Coconut Recipe:
- Follow the steps for making desiccated coconut 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 F 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.
Dry coconut is brittle to touch. Once dry, remove it from the oven and transfer it to a bowl. You can also transfer to a mixer and grind the coconut to fine granules. Store in an airtight container.
- Serving Size: 2 tbsp
- Calories: 80
- Fat: 6g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 2g