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Dried Coconut Supreme™

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We are pleased to be able to offer what we feel is the highest quality dried (desiccated), coconut available anywhere. Dried Coconut Supreme™ is produced by the same facility as our Coconut Oil Supreme™. It is made from fresh coconuts which are harvested at just the right time to ensure the best flavor. The coconut is then dried to the perfect moisture content to ensure long shelf life, best flavor and mouth feel. No sulfites, preservatives, sugar, or additives of any kind are used and the coconut. Dried Coconut Supreme™ is pure coconut. The sweetened flake coconut commonly available at the market is actually about 50% coconut by weight and the balance is sugar, water and propylene glycol.

Dried coconut is delicious eaten by itself as a snack, added to hot or cold cereal, and as an addition to baked goods. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables. It is also a common ingredient in Thai and Indian dishes.

Dried Coconut Supreme™ can be re-hydrated by combining 2 parts coconut and 1 part water (by volume) or equal parts by weight. Put the coconut and water in a small bowl and toss them lightly with a fork so that all of the coconut becomes moistened. Compact the mixture with the back of a spoon, cover and let stand until the water is fully absorbed (about 30 minutes). Good with fruit, by itself, or in any recipe calling for freshly grated coconut. Sweetened variations can by made by adding a little sugar, honey or maple syrup to the water before combining with the coconut.

Dried Coconut Supreme™ can be toasted on the stove top in a skillet. Put the coconut in a dry skillet or saucepan over medium heat and stir constantly with a wooden or bamboo spoon until it becomes a light golden brown. I have been using the toasted coconut in the macaroons (recipe below) and people prefer the flavor 20 to 1 compared to the untoasted coconut. It really brings out the flavor and gives the coconut more crunch. It is also good sprinkled on salads, fruit, etc.

We offer this delicious coconut in two sizes: a 1-lb. bag and a 5-lb. PET mini barrel. One pound equals approximately 4 cups of coconut.

We have had a number of inquiries about coconut milk from individuals who are having difficulty finding coconut milk without preservatives, sugar, emulsifiers or other additives. I used to buy Thai Kitchen brand because they offered a pure coconut milk with no additives. Several months ago a customer informed me that Thai Kitchen had begun adding an emulsifier to its coconut milk. After checking at the store I found that in fact that was the case. Instead of "pure" coconut milk, the can is now labeled "premium" coconut milk and it contains an emulsifier. I have heard from one of our customers that Thai Kitchen is again offering a "pure" coconut milk but only in a small size. I have not been able to find this product at any of my local markets. Another customer has informed me that Goya foods also makes a "pure" coconut milk without additives. Again, I have not been able to personally verify this since I have not been able to find this product.

If you are unable to find a satisfactory commercial coconut milk and want to make your own from dried (desiccated) coconut, I have included a recipe below.

Coconut Milk

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Preparing Coconut Milk from Desiccated coconut.

• Empty 8 ounces (2 cups) desiccated coconut into a blender and add 1 cup boiling water.
• Blend for 30-60 seconds and allow the mixture to cool a bit.
• Place a sieve over a bowl lined with cheese cloth.
• Ladle the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl.
• Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.

Coconut Macaroons

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1 14-oz. can of sweetened condensed milk

2 teaspoons vanilla extract

1 tablespoon water

8 ounces (2 cups) desiccated coconut

(For a finer textured cookie the coconut can be chopped in a food processor before adding to the liquid or you can use 1 cup desiccated coconut and 1 cup Coconut Flour Supreme™ instead of 2 cups of desiccated coconut.)

Add vanilla and water to the condensed milk and stir until thoroughly mixed. Add the desiccated coconut and mix thoroughly. Allow this mixture to stand for 2 to 24 hours or longer (stirring occasionally) to allow the coconut to re-hydrate.

With a spoon or portioning scoop form approximately 1" diameter cookies and bake at 350°F on parchment covered baking sheet for about 12-14 minutes until light golden brown. Slide parchment onto wire rack to cool. This recipe makes about 18 cookies.