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desiccated coconut 50g for make cakes, sweets, and cookies

Rs 200.00

In Stock

Use organic fresh coconut.
Break the Coconut: Carefully break the coconut in half and drain the water. You can save the coconut water for another use.
Extract the Meat: Use a coconut grater or knife to extract the white meat from the shell. Make sure to remove any brown skin that might be attached to the meat.
Wash the Coconut Meat: Rinse the coconut meat under running water to remove any dirt or residue.
Grate or Shred the Coconut: Use a grater or food processor to finely grate or shred the coconut meat.
Dry the Coconut: Spread the grated coconut evenly on a baking sheet or tray. Preheat your oven to the lowest possible temperature, around 60°C (140°F). Place the tray in the oven and let the coconut dry for about 4-6 hours. Stir occasionally to ensure even drying.
Cool and Store: Once the coconut is completely dried and crispy, let it cool. Store the desiccated coconut in an airtight container to keep it fresh.
Packing seal poly bag.

Specifications of desiccated coconut 50g for make cakes, sweets, and cookies

What’s in the box

50g of desicated coconut

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Pol Sambol: A spicy coconut relish made with desiccated coconut, chili, lime, and onions. It’s a popular side dish for rice and curry.
Coconut Roti: A type of flatbread made with flour, desiccated coconut, and water. It’s often enjoyed with spicy curry or dhal.
Kiri Bath: A traditional milk rice dish made with rice cooked in coconut milk and often served with desiccated coconut as a garnish.
Coconut Sweets: Various sweets like Kokis (crispy fried coconut milk sweet) and Lavariya (sweet coconut stuffed in rice flour dough) often use desiccated coconut.
Curries and Stews: Desiccated coconut is added to curries and stews for a rich, creamy texture.