Recipes using Desiccated Coconut

What is Desiccated Coconut?

Desiccated coconut is the grated and dehydrated coconut meat, which is mainly used in the bakery and confectionery industries. Desiccated coconut is ground, rather than shredded. The fine texture looks almost like a fresh snowfall. But don’t mistake desiccated coconut for coconut flour—it has more moisture and fat. The Codex Alimentarius Standard for various grades of desiccated coconut (CODEX STAN 177–1991) contains three size classifications: extra-fine, fine and medium (Codex Alimentarius Commission, 1994).

Desiccated Coconut Processing

Desiccated coconut processing includes selection of nuts, husking, shelling, removing the testa (paring), washing, heating, disintegrating, drying, sieving and packaging (Grimwood, 1975). Desiccated coconut is the disintegrated and dehydrated coconut kernel or pulp largely comprising the white portion of the kernel, after removing the brown testa or parings. It is referred to as ‘farane de coco’ in France.

Learn more about desiccated coconut here!

The process of preparation involves initial sterilization by washing in boiling water, followed by disintegrating or shredding and ultimately by drying at 60–75 °C to a moisture level of less than 2.5%.

For Celebes Desiccated Coconut packing size, check our Desiccated Coconut product here.

Try Desiccated Coconut Recipes!

Health Benefits of Desiccated Coconut

Aside from cooking and baking, desiccated coconut is also an ideal source of healthy fat that contains no cholesterol and contains selenium, fiber, copper and manganese. The gentle sweetness of desiccated coconut compliments cookies and baked goods in both flavor and added texture. One ounce of desiccated coconut contains 80% healthy, saturated fat. You are not just eating food but you are eating a healthy one as well. Try out these recipes for your next cooking session.

In need of an ingredient to add to your homemade specialties. Learn more about desiccated coconuts to add to your decorations and in making cakes, cookies, sweets, and many more.

Check out this recipe of desiccated coconut:

INGREDIENTS

• Fresh coconut 1/2

INSTRUCTIONS

1. Break the coconut and take half of coconut
2. Remove them from shell as pieces.
3. Remove the outer dark skin from coconut. Only the white part of coconut is used for making desiccated coconut.
4. Transfer them to mixer.
5. Grind to fine granules.
6. Transfer to kadai
7. Dry roast the coconut in low flame without browning.
8. Sauté till stickiness and moisture is completely removed. It will take between 10-15 minutes
9. Once it cools down, store in airtight container.

Additional notes:

Scrape the white part of coconut only using scraper. Also roast the coconut in oven to remove moisture and make sure to keep the temperature low.

Pan De Coco

This is Pan De Coco. Pan de coco, also known as coconut bread in English. Itis a rich sweet roll with a coconut filling. It is an inexpensive snack sold in the local bakeries in the Philippines. It is usually enjoyed in the mornings with a cup of coffee or hot chocolate.

Ingredients

Dough:

• 3 1⁄2 cups of flour
• 3⁄4 cups of warm water
• 2 1⁄4 teaspoon of yeast
• 2 1⁄4 teaspoon of salt
• 2 eggs, lightly beaten
• 1⁄4 cup of soft brown sugar
• 1⁄4 cup of melted butter

Filling:

• 1 cup of desiccated coconut
• 2 tablespoons of butter, melted
• 1 cup of brown sugar
• 1⁄2 teaspoon of vanilla extract

Instructions

1. Combine the yeast and water together in a large bowl.
2. Stir briefly until it is well blended then let is sit for a minute or two until the yeast begins to form bubbles.
3. Now add the eggs, butter and sugar to the mixing.
4. Then add the flour and salt to the mixing bowl.
5. Using your hands, gently mix the ingredients until they are well blended, but do not knead.
6. Cover the bowl with plastic wrap and let it rise for at least an hour or until it doubles in size.
7. While the dough is resting you can prepare your filling.
8. Place all filling ingredients in a sauce pan over medium-low heat.
9. Let this simmer until the liquid is reduced to a thick consistency.
10. Remove this from the heat and set it aside so it can cool.
11. Now back to the dough.
12. After the hour has passed, punch the dough in the middle to let air escape.
13. Then lightly dust the dough with flour so it won’t be too sticky to handle.
14. Pinch a lime sized piece of dough and flatten it by hand on a lightly dusted flat surface.
15. Take 2 tablespoons of the filling and put it in the middle of the flattened dough.
16. Pull up all the edges of the dough around the filling in the middle, then pinch the dough at the point where the edges come together and twist to seal it.
17. Place the ball of dough, pinched side down, on a greased baking sheet.
18. Do the same procedure with the remaining dough and filling.
19. Leave a 1/2 inch spaces between each ball of dough.
20. Set the filled dough in a warm place to rise for another 30 minutes.
21. About 5 minutes before the dough finishes rising, preheat the oven to 350°.
22. Bake the dough for 15 minutes or until top of the buns becomes golden brown.
23. When the buns are done, remove them from the oven and let them rest for about 5 minutes before serving. 

Cassava Cake

Cassava Cake is a classic Filipino dessert made from grated cassava (yuca). Cassava also known as “kamoteng kahoy” and “balanghoy” in the Philippines. It is a root vegetable widely consumed in developing countries and cooked in many different ways.

Cassava Cake is rich and creamy with custard-like texture from the grated cassava. When buying cassava at Asian stores in the US, look for “yuca” as that is what they call cassava and tell from looking that it is cassava if you have cooked it before.

Ingredients

Toppings:

• 1 egg yolk
• 1 can of condensed milk (14 fluid ounces)
• 1 pack of minced cassava (2 pounds)
• 2 cans of coconut cream (14 fluid ounces)
• 2 cans of condensed milk (14 fluid ounces)
• 2 cups of desiccated coconut
• 1 cup of whole milk
• 2 eggs
• 1/2 cup of melted butter
• 1/2 cup of shredded cheese

What you will need:

• Non-stick cooking oil spray
• 6 aluminum foil pans

Instructions

1. Pre-heat the oven at 350 degrees Fahrenheit.
2. Add the minced cassava to a large mixing bowl.
3. Next add 2 cans of coconut cream, 2 cans of condensed milk, 2 cups of desiccated coconut, and whole milk to the mixing bowl.
4. Stir the mixing bowl with a fork or whisk until the mixture is well blended.
5. Add 2 eggs, melted butter and cheese to the mixing bowl.
6. Stir again until well blended.
7. Grease your pan with non-stick cooking oil spray.
8. Pour about 2 cups of batter into one of the aluminum pans and spread it out evenly.
9. Repeat this process with the rest of the aluminum pans.
10. Bake the cakes in the pre-heated oven for 45-50 minutes.
11. While we wait for the cassava to cook, combine 1 egg yolk, 1 can of condensed milk in a separate bowl.
12. Stir the mixture until it is well blended.
13. Remove the baked cassava from the oven.
14. Pour 2 tablespoons of the egg and condensed milk mixture into each pan.
15. Spread the mixture to cover the cakes.
16. Sprinkle each cake with grated cheese.
17. Place the cakes back in the oven and let them cook for another 20 mins.
18. Remove the cakes from oven and serve them while they are still warm.

Bicol Express (Chili and Pork in Coconut Gravy)

Bicol Express is pork strips or cubes with siling haba (finger chilies) cooked with coconut cream or milk. It is famously known in Bicol region. People who love spicy food definitely love this dish. It is best enjoy with family and a big bottle of softdrink.

Ingredients

• 1⁄2 pound of pork, sliced thinly
• 1 cup of baguio beans
• 1 red onion, minced
• 3 cups of long green chili pepper, siling pangsigang
• 1 head of garlic, peeled then minced
• 1 cup of coconut cream
• 1 cup of coconut milk
• 2 cups of desiccated coconut
• 2 tablespoons of cooking oil
• salt and pepper to taste

Instructions

1. Soak chili peppers in salted water for 30 minutes, rinse and drain.
2. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
3. In a separate pan, sauté minced garlic and onion.
4. Add the browned pork.
5. Pour coconut milk and desiccated coconut and bring to a boil.
6. Lower fire and simmer for 10 minutes.
7. Add the chili peppers, baguio beans and cook until dish is a little dry.
8. Add the coconut cream and simmer until the sauce thickens.
9. Add salt to taste.

Ginataang Hipon Kalabasa at Sitaw

Ginataang Hipon Kalabasa is a savory, soup-like dish that features shrimp and vegetables in a coconut milk base. Coconut milk and desiccated coconut is frequently used in dishes like this in the Philippines. Like many Filipino recipes this is typically served along with shrimp paste and rice. However, the use of whole shrimp is unusual in the western world so do keep that in mind if you are preparing this elsewhere. In the Philippines, it is really very common to leave the peel or head of the shrimp intact. Removing the head while eating then sucking what’s inside is how you’re supposed to indulge it. You can even add green chili peppers for some heat if you want.

Ingredients

• 1 pound of medium sized shrimp, rostum and antennae removed
• 1 bundle of long beans (sitaw), ends trimmed and cut into 2 inch long pieces
• 2 cups of squash (kalabasa), cut into cubes
• 1 thumb-size piece of ginger, peeled and sliced
• 1 small onion, sliced
• 3 cloves of garlic, peeled and chopped
• 2 cups of coconut milk
• 2 cups of desiccated coconut
• fish sauce to taste
• freshly ground black pepper to taste
• shrimp paste (bagoong alamang) to taste
• cooking oil

Instructions

1. Heat a large pan over medium-high heat.
2. First add cooking oil to the preheated pan.
3. Add the garlic to the pan and sauté until the garlic turns slightly brown.
4. Next add the onion to the pan.
5. Continue to stir and cook until the onions become translucent.
6. Now add the ginger, cook until that softens and becomes fragrant.
7. Pour the coconut milk and desiccated coconut into the pan.
8. Bring this to a boil then reduce the heat to low.
9. Add the squash to the pan and let this simmer for a few minutes or until only partially cooked.
10. Next add the string beans to the pan and continue to simmer for a few more minutes.
11. Add the shrimp to the pan and continue to cook until the shrimp changes color to bright orange or pink.
12. Season this with fish sauce and pepper to taste.
13. Stir until well blended then cover the pan and let this simmer for a couple more minutes.
14. Remove the pan from the heat and transfer this to a serving dish.
15. Serve with shrimp paste (bagoong alamang) on the side and enjoy.

Buko Salad

Buko Salad is a Filipino dessert usually served during special occasions. But since this recipe is so easy to make and only require very few ingredients like desiccated coconut, Filipinos make this dessert any time of the day.

Ingredients

• 2 cups of young coconut (buko), shredded
• 2 cups of desiccated coconut
• 1⁄2 cup red kaong, drained
• 1⁄2 cup green coconut gel (nata de coco), drained
• 1 cup of fruit cocktail, drained
• 1 cup of cream style sweet corn, drained
• 2 cans of 225 ml of table cream
• 1⁄4 cup of condensed milk
• 1⁄2 cup of cheddar cheese, cut into cubes

Instructions

1. In a mixing bowl, combine young coconut, desiccated coconut, kaong, sweet corn, nata de coco and fruit cocktail.
2. Stir to distribute the ingredients.
3. Add sweetened condensed milk and table cream.
4. Add the cheese.
5. Mix until all the ingredients are properly distributed.
6. Transfer to a serving bowl.
7. Chill for at least 1 hour before serving.

Did you enjoy the recipes? Check Celebes Organic Desiccated Coconut packing sizes.

Celebes Desiccated Coconut provide a range of pack sizes in 25 pounds, 50 pounds, 100 pounds, 12.5 kilos, 25 kilos and 50 kilo bags. These items are packed in multi-ply kraft paper bags with inner sealed polyliner or outer polywoven(PP) bags is also available upon request.

Celebes Desiccated Coconut is known for completing the exact Quality Standard Tests that ensure purity, as well as chemical and microbiological superiority, before handed over the best tables around the globe. It’s 100% certified organic! The natural flavor and aroma of the coconut is retained as the coconut flesh. It is basically dried and ground into tasty and perfectly fine parched coconut. Since it’s organic, there is no utilization of sweeteners or additives.

Aside from following the standard procedure to ensure quality and purity, Celebes Organic Desiccated Coconut is mouth-watering confectioneries in desserts recipes like chocolate fillings and toppings, garnished ice cream, health bars, cakes, biscuits, baked macaroon, candies, and coconut-sprinkled cereals.

Desiccated Coconut is generally use by the following

• Food Processing
• Confectionery Industry
• Food Service Industry
• Bakery Products
• Frozen Food Industry
• Consumer Products Industry

Message us for desiccated coconuts needs or follow our social media accounts here. Do not forget to check our other products.