How To Make Shredded Coconut From Scratch

Homemade Coconut Shreds in a real coconut shells

How To Make Shredded Coconut From Scratch

Learn How To Make Shredded Coconut From Scratch in the comfort of your home in just a few minutes. Desiccated Coconut is excellent to have in your pantry at all times to use whenever you wish to, as it is fully low-carb, keto, gluten-free, grain-free, and great for people with diabetes.

Course Recipes

Cuisine International

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Prep Time 20

Cook Time 10

Total Time 30

Servings cups

Calories 159kcal

Author Zuzana Paar

Equipment

Ingredients

2 Fresh Whole Coconuts
Water to Clean

US Customary - Metric

Instructions

Preheat oven to 70 Celsius (150 Fahrenheit) With a hammer, break the coconut until cracks.
Drain the water into a separate bowl and open the coconut
With a hard and sharp knife cut the meat diagonally and vertically and take out the inside meat out of the coconut shell
With a vegetable peeler peel the outer dark skin from the meat. Wash the pieces to get the nice and white shreds.
Using a mandolin or a hand grater to shred the coconut pieces
Spread on a baking sheet covered with parchment paper and bake for approximately 10-15 minutes. Make sure you mix the shreds in between to get all of the moisture out and dry them fully.
Switch off the oven and let them cool inside to achieve better crunchiness.
Store in an air-tight container and enjoy.

Video

Notes

Bigger batch - using Magic Bullet, Vitamix, or a food processor for grinding
Drying - use oven, heater, Dehydrator or sun-drying
Baking - single layer to make sure everything is dried evenly
Rehydrate - soak in the water

Nutrition