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Dry coconuts is the milk within the coconut that hardens as it matures and becomes the copra, or meat, of the coconut. After a coconut is first cracked the moisture content of the meat is roughly 50 percent and it contains around 30-40% oil. After being dried by heat or the sun, the moisture content dips down to 4 or 5% and the oil content jumps to 36-70%. The resulting Dry coconut is off-white to white in color with a mild coconut flavor
Organic coconut dired
How to use
Dry coconut can be cut into cubes, sliced or grated and added to a number of both savory and sweet dishes. In India, Dry coconut is used to make Kopra Pak, a baked treat made with saffron and milk.
Cut the copra away from the hard kernel and remove any remnants before using. Blend shredded Dry coconut with hot water, place pulp into a cheesecloth over a bowl and squeeze the liquid out for homemade coconut milk.
Grated Dry coconut can be used as a garnish or added to cookie or cake recipes; add to curries or salads. Dry coconut has a longer shelf life than fresh coconut and can be bagged and refrigerated for up to six months.
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