Step By Step Guide In Making Coconut Flakes

Are you looking for a healthier and more nutritious alternative to processed foods? Then you should try making your own coconut flakes. Coconut flakes are a great source of dietary fiber, magnesium, and potassium. They are also low in sugar and calories, so they are perfect for people on a diet or people who want to lose weight. Here’s a guide on how to make coconut flakes without any fuss.

What Is Coconut Flakes?

Coconut flakes are the brown layer of the coconut fruit. Coconuts have different layers to them, and each layer has its own specific use. The brown-colored pieces of the coconut you see in your kitchen is actually called ‘“shredded coconut’” because it is shredded from mature coconuts. The brown shell of the coconut is usually removed to produce them in large quantities.

Taste

Coconut flakes taste like coconut meat, but the flaky consistency is something that you can’t get from eating fresh coconuts. Coconut flakes are commonly used in many types of desserts including cakes and pastries since the flaky texture adds a crunchy and chewy element to them.

You can also read: What Does Lychee Taste Like: A Guide

Now that you know what coconut flakes are and how they taste, let’s see how they are made.

How To Make Coconut Flakes?

Making homemade coconut flakes is not much different from making the shredded version at home, but it takes a little more time since coconuts have to be broken down into smaller pieces first. Here are the basic steps on how to make coconut flakes without a hassle:

1. Obtain some mature coconuts and break them open. Make sure you use a hammer or any heavy object that can do the job for you. Some people prefer using a cleaver while some also use a sharp knife. Make sure the blade is extremely sharp though to avoid hurting yourself in the process.

2. Once you’ve opened up or broken down the coconuts, take note of the three distinct layers of each coconut fruit. Each layer has its own purpose, so make sure you know which is which. The brown-colored layer is actually the coconut meat, which you can use to produce shredded coconuts. The white fleshy part of the coconut is called ‘“the copra’” and it is often used as cooking oil or an alternative for butter. However, if you plan on making homemade coconut flakes, then set the copra aside. You can use the copra afterward for your coconut oil infusion, so you don’t need to waste any part of the coconut fruit.

3. After removing the brown skin, there will only be two layers remaining in each coconut fruit. The inner shell is very hard and sturdy that it cannot be broken or cut out just yet. You will have to wait for it to dry up first before you can crack or break it. To speed up the drying process, place them under direct sunlight for around five hours. The sun’s heat will make the inner shell turn white, thus making it easier to break into pieces later on.

4. After removing the coconut meat, or the brown layer of each fruit, you are now ready to separate the inner shell into little slivers. To do this, you will have to heat it up in order for it to dry faster. The best way is to put them on a pan and start roasting them one by one. You can also use an oven instead if you have one. However, it is important to be very careful when transferring the slivers from the pan to the oven so you don’t burn your fingers or hands. You can also use a hot plate or a stovetop if you want instead of using an oven. Just make sure they don’t become too hot and dry too much because over-drying can cause the coconut slivers to turn brown.

5. Once done, take out the egg-shaped coconuts and let them cool for a few minutes before cracking or breaking them open into smaller pieces. You can also use your bare hands for this part if you find it easier to do so. Once you’ve broken them into smaller pieces, you can now separate the inner shell from the meat. Just take out all of the brown slivers and set them aside for later use.

6. To remove the last layer of each coconut that is still stuck in its flesh, pour some water into it and let it soak overnight or for a few hours. Afterward, gently scrape the brown bits off without damaging the white fleshy parts of the coconut. You can also use a sharp knife or a peeler to loosen up and remove this final layer from its meat.

7. Repeat all of these steps until you have enough pieces to produce your own coconut flakes at home! If you don’t want to waste any more of your time and effort on making homemade coconut flakes, you can always use a food processor or blender instead. Simply break the pieces into small bits and pour them into the machine and it will successfully produce your very own coconut flakes!

8. You can now store the coconut flakes in an airtight container for future use. If you plan on using it in different recipes then go ahead and label them accordingly to make sure you store each batch separately. Just make sure they are completely dry before storing them away or else the moisture might cause mold to grow quickly!

Conclusion

Now that you finally know how to make your own coconut flakes, why not try it out immediately? You can use them as toppings for your favorite desserts or you can even sprinkle them on some of your salads to make them less bitter. Aside from that, you can also try adding coconut flakes in your recipes of meatballs or fish balls. Just mix the flakes with some bread crumbs and other seasonings for a unique twist to your usual meat or fish balls!