How To Make Shredded Coconut (Desiccated Coconut)

A simple DIY for how to make shredded coconut (and desiccated coconut) at home, including unsweetened shredded coconut and sweetened – perfect for gluten-free, low-carb, grain-free baking!

I feel like this wouldn’t be the first time for me saying it but I love how versatile coconuts are. With just one mature coconut you can make tons of different homemade natural products, like coconut oil, cream, butter, etc. One (or technically two) of those is shredded coconut (desiccated coconut). Plus, all you need is a coconut, grater, and oven – however, I’ve also included options using a dehydrator.

Shredded coconut is an ingredient I use A LOT in my kitchen. Aside from the fact that it is delicious, coconut is also keto, low-carb, gluten-free, nut-free, grain-free, and more. Making it a fantastic allergen-friendly pantry option. 

While there are some countries where these products can be easily found in-store, ready-to-use, I know that isn’t the case for everyone. Some places seem to have an abundance of sweetened varieties but not unsweetened shredded coconut. Plus, I’m ‘not just saying this,’ but homemade coconut products always taste miles better than the store-bought options. 

What is Desiccated Coconut (+ desiccated vs. shredded)

I have to be honest, for years, I used these two products interchangeably. In fact, I still do sometimes. But technically, they are two separate items. 

Shredded coconut is “grated” bits of coconut, usually in long thin strips/strands. They are then dried out, but still, retain more moisture than desiccated coconut. 

Desiccated coconut is finely ground coconut, rather than bigger strips. This is also usually drier than shredded coconut. Unlike coconut flour, though, desiccated coconut maintains the fat content – so they can’t be used interchangeably. 

The Step By Step Instructions

The method for making either of those is very, very similar, with really only one or two tweaks. The methods include cracking open your mature coconut (use organic for organic shredded coconut), removing the coconut meat, “shaping” it to your liking, and then drying it out. Let’s get into the details. 

First, crack open your coconut/s

I have an entire post dedicated to four easy methods for opening a coconut. You may want to use a different method depending on whether or not you hope to save the shell to make Coconut Bowls or not. 

The method I tend to use most often is to simply use a hammer and hit along the middle of the coconut, twisting it as I hit. The coconut will start to crack, and you can then pull it open. Open it over a bowl to drain the coconut water (which you can drink straight or add to smoothies).

Second, gather the fresh meat

Once again, there are a few methods to remove the coconut meat from the shell. You can simply use a spoon/knife to start prying the meat away from the shell. Once the first few bits become free, then it’s usually easier to pull apart the rest. 

However, you can also buy special coconut tools to remove the flesh. OR as a ‘hack’ place the coconut halves in the oven at 80ºC/175ºF, for 10-15 minutes, and the meat will begin to separate from the shell. Alternatively, if you have some time, you can use the ‘freezer’ method. 

Simply place the coconut in the freezer overnight and then use the hammer method to open it. Usually, the shell just chips right away from the meat.

Third, peel and shape

Using a vegetable peeler, peel the soft brown skin from the white meat and then rinse the white part (this will help make for a final white product). 

For Shredded: Grate the coconut meat using a grater. Depending on the size that you want, you can use the larger or small side of a grater or even a lemon zester tool. Just be aware that the smaller side of the grater, most often used to grate hard spices, is best for desiccated coconut, not grated coconut. 

For Desiccated: As written above, you can use the smallest “spice” section of a grater to make the desiccated coconut texture. Alternatively, chop the coconut meat into small pieces and pulse in a blender/food processor until fine crumb consistency. Or, you could even use a spice grinder, and grind into the crumb consistency. 

Fourth, dry in the oven or dehydrator

You can dry the coconut out either in the oven or a dehydrator. If you have patience, it’s possible to even dry it out at room temperature (best for warm, dry climates). 

To dry the coconut out in the oven – place it in a single layer on a baking sheet and dry at 60ºC/140ºF for around an hour. It may take longer, depending on your oven and the overall freshness of the coconut. I check on mine after 40 minutes, give them a shake, and then place them back in the oven. The desiccated coconut will take less time than the larger shreds.

The key is to dry them out without actually “toasting” the coconut. That way, you retain all of the health benefits of raw coconut.

To dry the coconut in a dehydrator – dry at 40ºC/105ºF for about 4-6 hours. If you have a dehydrator, it’s worth doing it this way as you are using less heat, and there’s no risk of burning the pieces. 

For a Sweetened Version

All you need to do is combine four teaspoons of sugar with 1/4 cups of water per 1 cup of coconut that you want to sweeten. Combine the sugar and water in a small saucepan till the sugar dissolves into a simple syrup. Next, add the coconut and stir it well.

Remove from the heat and occasionally stir, while the liquid absorbs (this may take a few minutes). Then, spread on an oven sheet and either dry out in the oven or at room temperature before storing it. Or for a toasted sweetened version, then just leave for longer in the oven, till lightly browned. 

You also do this with unsweetened coconut that is already dried. Just leave the coconut to sit in the syrup for 5-10 minutes to rehydrate and soak up all the liquid. 

Note* For a more naturally sweetened version, you could combine honey or maple syrup and warm (but not hot) water and soak the coconut in that mixture before drying out. 

Storing Instructions

Transfer the dry coconut to an airtight glass container and it will keep at room temperature for around six months. You can also refrigerate them for longer or even freeze them for up to a year (or even longer). 

If freezing, note that they will be slightly soggy when thawing out. I’ll usually only do this for the coconut I’ve dedicated to making coconut milk or coconut butter. 

Recipe Notes

• The brown skin is edible; just not for either of these products. You can nibble it, as is, or blitz in a blender and sprinkle over salads, smoothies, porridge, etc.
• You can use the shredded or desiccated coconut to make homemade coconut milk, pre-drying the coconut. The coconut pulp will need a longer time drying out. However, it’s also important to note that this will have a lower fat content than the standard products.
• If you have issues with the coconut browning in the oven, place the coconut towards the lower middle, or low in the oven. Then, place another oven pan on the shelf above. This should stop them from getting ‘toasted’ from above. You can also leave your oven door open just a crack to allow some of the heat out and all the liquid being evaporated from the coconut. 
• You need fully dry coconut for it to last the shelf life that it should. If it’s still slightly moist, then it will spoil far quicker. 

The Uses

Use as a sprinkle over cakes, baked treats, smoothie bowls, and more. Use to make coconut milk, cream, and butter. Or use to make these: 

• Coconut Bliss Balls,
• Vegan Bounty,
• Coconut Cream Cake,
• Raspberry coconut cake,
• Trinidad Coconut Bake,
• Simple Fragrant Indonesian Coconut Milk Rice (Nasi Uduk),
• Crispy Baked Coconut Shrimp With Dipping Sauce,
• Coconut Vanilla Bean Creme Frappuccino.

If you give this recipe a try, then I’d love to know your thoughts in the comments below! Also, I love seeing your recreations, so feel free to tag me @AlphaFoodie.

How To Make Shredded Coconut (Desiccated Coconut)

A simple DIY for how to make shredded coconut (and desiccated coconut) at home including unsweetened shredded coconut and sweetened – Perfect for gluten-free, low-carb, grain-free baking!

5 from 12 votes

Print Pin Rate

Course: DIYs

Cuisine: Asian

Diet: Vegan

Freezer friendly: 1 Year

Shelf life: 6 Months

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Author: Samira

Ingredients

• ▢ mature coconuts

Instructions

• Crack open your coconut/s. I actually have an entire post dedicated to four easy methods for opening a coconut. You may want to use a different method depending on whether or not you hope to save the shell to make Coconut Bowls or not.
• The method I tend to use most often is to simply use a hammer and hit along the middle of the coconut, twisting it as you hit. The coconut will start to crack and you can then pull it open. Open it over a bowl to drain the coconut water. This can then be sieved/strained and drank.
• Next, gather the fresh coconut meat. Once again, there are a few methods to remove the coconut meat from the shell. You can simply use a spoon/ knife to start prying the meat away from the shell. Once the first few bits become free, then it's usually to pull away the rest.
• However, you can also buy special coconut tools, to remove the flesh. OR as a 'hack' place the coconut halves in the oven at around 80ºC/175ºF, for 10-15 minutes, and the meat will begin to separate from the shell. Alternatively, if you have some time, you can use the 'freezer' method.
• Simply place the coconut in the freezer overnight and then use the hammer method to open it. Usually the shell just chips right away from the meat.
• Peel and shape the coconut meat. Using a vegetable peeler, peel the brown soft skin from the white meat and then rinse the white part (this will help make for a white final product).
• For Shredded: Grate the coconut meat using a grater. Depending on the size that you want, you can use the larger or small side of a grater, or even a lemon zester tool. Just be aware that the smaller side of the grater, most often used to grate hard spices, is best for desiccated coconut, not grated coconut.
• For Desiccated: As written above, you can use the smallest 'spice' section of a grater, to make the desiccated coconut texture. Alternatively, chop the coconut meat into small pieces and pulse in a blender/ food processor, until fine crumb consistency. Or, you could even use a spice grinder, and grind into the crumb consistency.
• Finally, dry the coconut out. You can dry the coconut out either in the oven, or a dehydrator. In fact, if you have patience, it's possible to even dry it out at room temperature (best for warm, dry climates).
• To dry the coconut out in the oven – place in a single layer on a baking sheet and dry at 60ºC/140ºF for around an hour. It may take longer, depending on your oven. I check on mine after 40 minutes, give them a shake, and then place back in the oven. The desiccated coconut will take less time than the larger shreds.

  The key is to dry them out without actually 'toasting' the coconut. That way you retain all of the health benefits of raw coconut.
• To dry the coconut in a dehydrator – dry at 40ºC/105ºF for about 4-6 hours. If you have a dehydrator, it's definitely worth doing it this way as you are using less heat and there's no risk of burning the pieces.

For a Sweetened Version

• All you need to do is combine 4 teaspoons of sugar with 1/4 cups of water, per 1 cup of coconut that you want to sweeten. Combine the sugar and water in a small saucepan till the sugar is dissolved into a  simple syrup. Next, add the coconut and stir it well.
• Remove from the heat and stir occasionally, while the liquid absorbs (this may take a few minutes). Then, spread on an oven sheet and either dry out in the oven or at room temperature, before storing. Or for a toasted sweetened version then just leave for longer in the oven, till lightly browned.
• You also do this with unsweetened coconut that is already dried. just leave the coconut to sit in the syrup for 5-10 minutes to rehydrate and soak up all the liquid.
• Note* For a more naturally sweetened version, you could combine honey or maple syrup and warm (but not hot) water and soak the coconut in that mixture before drying out.

Storing Instructions

• The dry coconut can be transferred to an airtight glass container and will keep at room-temperature for around six months. You can also refrigerate them for longer, or even freeze them, for up to a year (or even longer).
• If freezing, note that they will be slightly soggy when thawing out. I’ll usually only do this for coconut I’m dedicated towards making coconut milk or coconut butter.

Video

Notes

• The brown skin is edible; just not for either of these products. You can nibble it, as is, or blitz in a blender and sprinkle over salads, smoothies, porridge, etc.
• You can use the shredded or desiccated coconut to make homemade coconut milk, pre-drying the coconut. The coconut pulp will need a longer time drying out. However, it’s also important to note that this will have a lower fat content than the standard products.
• If you have issues with the coconut browning in the oven, place the coconut towards the lower middle, or low in the oven. Then, place another oven pan on the shelf above. This should stop them from getting ‘toasted’ from above. You can also leave your oven door open just a crack to allow some of the heat out and all the liquid being evaporated from the coconut. 
• You need fully dry coconut for it to last the shelf life that it should. If it’s still slightly moist, then it will spoil far quicker. 

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