Home-dried coconut is cheap to produce
Save money and preserve fresh coconut in a natural way that does not use chemicals and is safe. Food dehydration is cheap and easy to do at home with just a few pieces of basic equipment, and many foods are suitable, especially fresh coconut. If you care about the food you eat, want to control the quality and take advantage of supermarket offers, try dehydrating fresh coconut for a tasty, additive-free snack or useful cooking ingredient. Add this to my Recipe Box.
Instructions
Air-drying Method
1. Crack open the coconut using the hammer, drain off the milk and remove the flesh carefully with the knife. If you prefer white coconut, use the vegetable peeler to remove the brown, outer skin.
2. Place the pieces of prepared coconut into a food processor. Pulse until the coconut starts to break into smaller pieces then chop continuously until it becomes a fine consistency. Scrape down the sides of the mixer bowl if necessary to ensure all the coconut has been processed.
3. Spread the chopped coconut thinly onto a baking tray to ensure that air can circulate.
4. Place the baking pan in a warm place, approximately 80 to 90 degrees Fahrenheit, such as an airing cupboard or on top of a warm oven, for one or two days until the coconut is dry.
5. Pack into air-tight jars and store in a cool, dry, well-ventilated place for up to a year.
Oven Method
6. Pre-heat the oven to 200 degrees Fahrenheit.
7. Prepare the coconut following steps 1 to 3 from the air-drying method.
8. Turn off the oven, once pre-heated, and place the baking tray into it. Leave the tray in the cooling oven for 6 - 8 hours until the coconut is dry.
9. Allow the coconut to completely cool then pack into air-tight jars and store in a cool, dry, well-ventilated place for up to a year.
Microwave method
10. Prepare the coconut following steps 1 and 2 for the air-drying method.
11. Spread the prepared coconut thinly onto a microwave-safe tray or plate, ensuring there is space for the air to circulate.
12. Set the microwave to the defrost setting. Place the tray in the microwave and cook for approximately 20 minutes. Turn the coconut to ensure even drying.
13. Continue cooking in 5 minute time periods until the coconut is dry. This should take between 30 and 45 minutes in total.
14. Allow the coconut to completely cool then pack into air-tight jars and store in a cool, dry, well-ventilated place for up to a year.
Tags: until coconut, air-tight jars, air-tight jars store, cool well-ventilated, cool well-ventilated place, fresh coconut, into air-tight