cup: coconut grated
High in saturated fat and dietary fiber, grated coconut also provides manganese, copper, and selenium. Dried coconut is calorie and fat-dense, with approximately 283 calories and 27 grams of fat per ounce.
About
Grated coconut is the shredded white endosperm (copra) of the coconut fruit (Cocos nucifera), a tropical palm native to Southeast Asia and the South Pacific. The coconut meat is mechanically shredded into fine to medium strands, removing the outer brown skin while retaining the white flesh. Grated coconut may be used fresh (with natural moisture content of 45-50%) or dried (with moisture reduced to 3-5%), with dried varieties being more shelf-stable and concentrated in flavor. The texture ranges from fine, powdery particles to longer strands depending on the grating method, and the taste is naturally sweet with a subtle nutty undertone and rich, oily character derived from the coconut's high fat content.
Culinary Uses
Grated coconut is fundamental across Asian, Caribbean, and Indian cuisines, used both as a direct ingredient and as a base for coconut milk and cream extraction. It features prominently in sweet applications—desserts, confections, baked goods, and puddings—as well as savory curries, stews, and spice pastes throughout Southeast Asia and South Asia. Fresh grated coconut is preferred for immediate use in applications requiring delicate texture and subtle flavor, while dried coconut suits longer cooking and concentrated applications. It is also used as a coating for confections, garnish for both sweet and savory dishes, and a thickening agent in traditional preparations. Toasting grated coconut intensifies its flavor and deepens the color, making it particularly effective in garnishes and flavor-building spice blends.