它是什么？

尽管新鲜的椰子很美味，但实际上很难破裂。深棕色的毛皮带有三个凹痕的“眼睛”，将白色的椰子肉和淡白色的果汁包裹起来。

Shredded coconut is fresh coconut that’s been shredded and dried. The size ranges from fine threads to coarse flakes, and moisture levels vary, too, despite the fact that it’s dried. Shredded coconut is available both sweetened (typically found in the supermarket’s baking aisle) and unsweetened (more often found in health food stores). Sweetened shredded coconut tends to be moister than unsweetened, and it’s a great ingredient for desserts and baked goods. Use unsweetened shredded coconut in savory dishes.

Flaked coconut is similar to shredded but comes in wider, flatter pieces. It’s available sweetened or unsweetened, and it makes a perfect garnish, thanks to its crunchy texture.

Desiccated coconut is dehydrated and very finely ground. It’s drier and more powdery than shredded coconut, so it’s great for adding pure coconut flavor without changing the texture of your food. When shopping for desiccated coconut, be aware that some producers label their shredded coconut as desiccated, no matter the size of the pieces, because the word means dried or dehydrated.

没有吗？

Depending on what the recipe is calling for, coconut products such as切碎的椰子and cannedcoconut milkmay be susbstituted.

How to choose:

Available year round, coconuts are in peak season October through December. Choose a coconut that’s heavy for its size. Its three “eyes” should be dry and it should slosh when shaken. Avoid coconuts that are gray in color or that show wet staining, a sign that the shell is deeply cracked. A cracked outer shell is fine as long as the coconut sloshes and doesn’t look wet.

How to prep:

Serious tools are needed to crack a coconut. Set the point of a Phillips screwdriver in one of the three “eyes” and hit it with a hammer. Repeat with another eye and pour the juice into a bowl. Use the hammer to break the coconut into pieces. Then use a sturdy knife to pry the meat from the shell.

To toast coconut: Spread grated coconut on a baking sheet and toast in a 350°F oven until it’s a rich golden-brown, 5 to 10 minutes. Stir every few minutes so the coconut toasts evenly, and watch carefully, as it can go from toasted to burnt very quickly. Cool on the baking sheet before using.

How to store:

磨碎的椰子在冰箱中保存约一周，或者在冰箱中持续大约三个月。

Cross Reference

椰奶；切碎的椰子

Recipes

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  Recipe

  Mango-Pineapple Smoothie Bowl

  Soaked cashews make this smoothie bowl extra creamy and lend a bit of protein. Look for coconut milk with the nondairy milks at the grocery store, either refrigerated or unrefrigerated.

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  Recipe

  巧克力树皮，干芒果，椰子和智利

  Tropical flavors brighten up this bark; a little heat keeps things interesting.

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  Recipe

  Key Lime Coconut Yogurt Cake

  一个钥匙石灰糖浆在这个令人难以置信的嫩磅蛋糕上刷了，可以使湿润的面包湿润，而椰子则增加了微妙的风味和质地，而不会引起人们的关注。如果你…

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  Recipe

  椰子奶酪和蓝莓酱

  This panna cotta is a delicious option for those on dairy-free diets, vegans (see the tip on gelatin), or anyone who loves coconut. It’s a little less glossy than traditional…

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  Recipe

  Tropical Fruit Tart

  朗姆酒带有朗姆酒的香蕉奶油馅料和椰子皮强调了芒果和菠萝顶上的馅饼。为了获得最佳效果，请在将蛋art放冷之前冷却蛋le；

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  Recipe

  椰子Lime Curd Bars with Blackberry Ice Cream

  在这个五颜六色的二人组中，烤椰子和豪华的柠檬凝乳在浓郁的黑莓冰淇淋上柔和的脆性脆皮。

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  Recipe

  Chocolate Stout Macaroons

  You might be surprised how well a dark, bitter beer like stout complements sweet coconut. Melted dark chocolate helps marry the contrasting flavors.

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  Recipe

  Cappuccino Macaroons

  你知道那杏仁棒怎么样吗？一杯咖啡。那为什么不结合它们呢？