You’re making macaroons or looking for something tasty to sprinkle on your salad. When do you reach for the coconut flakes and when do you grab the shredded coconut? Does it matter which you choose? Here's what I found out.
Both flakes and shreds are made from the flesh of the coconut.
“Flakes are larger, and look like you’ve taken a peeler to your coconut and dried the results. They can be one to three inches long, and are very thin,” says Emilie Berner, chef-instructor of Plant-Based Culinary Arts at the Institute of Culinary Education. “Shreds are smaller, and confetti-like. They’re also more prone to getting stuck in your teeth.”
“While coconut shreds and flakes both undergo drying processes, the difference in size and texture is a result of the processing method,” says Sarena Shasteen, culinary content specialist and engagement strategist at Bob’s Red Mill, a natural foods brand. “Shredded coconut requires shredding or grating, while coconut flakes are made by cutting or slicing the coconut flesh into larger pieces.”
The size and shape also affect the taste and mouthfeel of the two products.
“Coconut flakes tend to have a thicker texture, offering a chewier bite and shredded coconut has a more delicate texture,” Shasteen says. Flakes can stay crunchy even after they’ve been baked or toasted, while shredded coconut is gentler and more subtle.
“The texture of shredded coconut against the palate feels almost rough,” says Berner. “Flakes stay crunchier than shreds which tend to absorb more moisture.”
When To Use Coconut Flakes vs. Shredded Coconut
Because coconut flakes are larger, they are often used when you want to be able to see the coconut.
“My favorite use of them is in granola or used as a savory topping on top of a soup or salad for crunch. They can also be tossed in spices and liquid smoke and dehydrated to make a plant-based ‘bacon,’” says Berner.
“In general I choose coconut flakes over shredded coconut, unless I am making macaroons, then the shredded coconut—pulsed a few times to get even more shredded—are best.”
Coconut flakes and shredded coconut can mostly be used interchangeably in most recipes, but you might prefer one over the other in certain foods, says Shasteen.
“Coconut flakes are great for adding texture to baked goods such as cookies, muffins, and cakes. They are also beautiful when used to decorate cakes or pies,” she says. She also likes adding them to granola and trail mixes.
“Coconut shreds are great to blend into frostings or sprinkle/coat on top of the baked goods. They are perfect for traditional favorites like coconut macaroons and carrot cake.”
The Best Way To Store Coconut
Shredded coconut has a smaller surface area than coconut flakes, so it’s less likely to absorb as much moisture, which causes spoiling. That means it typically has a longer shelf life.
How you store both kinds of coconut has an impact on how long they last.
“I store them in a zip-top bag in the refrigerator, but shredded coconut and coconut flakes can be stored in the pantry if you use them often enough,” says Berner. “Because coconut is high in fat, those fats can go rancid if they are kept for a long time, or in a warm spot. In general, a cool and dry place is the best to store them.”
Shredded coconut has a smaller surface area than coconut flakes, so it's less likely to absorb as much moisture, which causes spoiling. That means it typically has a longer shelf life.
For starters, flaked coconut comes in a larger shape and size, while shredded coconut is small and thin. Knowing which form of coconut to use for your recipe is important, because it will provide the right texture and flavor to your dish.
Therefore, desiccated coconut has smaller, finer flecks, with less flavor than shredded coconut. To recap, the main difference between desiccated coconut and shredded coconut is the size. Shredded coconut is larger strips and desiccated coconut has a finer texture with less moisture.
Ground Nuts: Ground nuts can add a wonderful texture and flavor to certain recipes. ...
Dried Fruits: Can be good to add as a topping on açaí bowls, smoothie bowls, oatmeal, granola bars, energy bites, on top of salads, in cakes, and muffins to replace coconut.
Shredded Coconut: What's the Difference? The main difference between shredded and desiccated coconut is the texture. Desiccated coconut has a fine texture, while shredded coconut has a larger particle size, like shredded cheese, instead of finely grated cheese.
Desiccated coconut refers to the relatively finely grated and dried mix often found covering your favourite lamington recipe, or sprinkled over other delicious baked goods. This is the best option for baking into slices, cakes and biscuits.
It contains important minerals like manganese, copper, and selenium, which play a role in various bodily functions, including bone health, immune support, and antioxidant defense. Dry coconut boasts dietary fiber, which supports digestive health and helps maintain regular bowel movements.
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.
In the global marketplace, desiccated coconut goes by several names, coconut flakes, shreds, threads, or chips. These all fall under the umbrella term “desiccated coconut”, but as we will see these all have slightly different cut sizes and applications.
Sweetened shredded coconut is a very common ingredient in the US but is more difficult to find in the Uk. It is moister than desiccated coconut and also the individual shreds of coconut tend to be longer than desiccated.
To rehydrate desiccated coconut, boil 1" water in a 14" flat-bottom wok fitted with an 11" bamboo steamer. Spread a layer of coconut in a 9" pie plate and place the plate in the steamer base. Cover and steam the coconut, stirring occasionally, until it is moist and fluffy, about 10 minutes.
“Coconut flakes tend to have a thicker texture, offering a chewier bite and shredded coconut has a more delicate texture,” Shasteen says. Flakes can stay crunchy even after they've been baked or toasted, while shredded coconut is gentler and more subtle.
Sweetened coconut is generally used in sweet recipes, like cakes and cookies, while unsweetened coconut is generally used in savory recipes, like curries and granola. A cake that calls for sweetened coconut will be very different in both texture and flavor if made with unsweetened coconut.
A: Unsulfured means that we do not use the preservative "sulfur dioxide" on the product. It is a food preservative typically used to prevent browning in dried fruit.
Coconut flakes make a fantastic cake decoration, or as a tasty topping for your yoghurt, or sprinkled over your oatmeal or cereal. You can also use them to make your own granola, or bring coconut flakes into your baking.
It contains important minerals like manganese, copper, and selenium, which play a role in various bodily functions, including bone health, immune support, and antioxidant defense. Dry coconut boasts dietary fiber, which supports digestive health and helps maintain regular bowel movements.
I like to use frozen coconut in cooking for two reasons: It's not sweetened, and it has a softer, more natural texture. Once it's thawed, it's more like freshly grated coconut. In many recipes, you can exchange the two. The bagged coconut will be drier and will have a slightly chewier texture.
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