Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

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.

Step 9

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).

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

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.

Step 15

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.

Step 16

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).

Step 17

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.