Coconut flakes
Versatile coconut flakes lend creamy, tropical aroma and gentle sweetness to baked goods and savory cooking alike — from cakes and cookies to curries, stews and rice dishes.
- Botany: Cocos nucifera
- Part used: dried, shredded coconut (desiccated flakes)
- Profile: creamy, nutty, lightly sweet; chewy to crisp when toasted
- Best for: baking, granola, confectionery, coatings, curries, chutneys, rice
Culinary uses
- Baking & confectionery: cookies, cakes, macaroons, brownies, chocolate bark and truffles.
- Breakfast & snacks: granola, muesli, smoothie bowls and yogurt toppings.
- Savory: South and Southeast Asian curries, coconut rice, breaded coatings, sambal and chutneys.
- Garnish: finish fruit salads, rice pudding or ice cream with toasted flakes for crunch.
How to use
- Toast for depth: dry-pan or 160 °C oven, 3–6 min, stirring until lightly golden; cool before using.
- Rehydrate (optional): soak 5–10 min in warm water, milk or coconut milk; drain well.
- Grind: pulse to finer crumbs for coatings or to blend into doughs and batters.
Dosage & kitchen ratios
- Granola (500 g batch): 50–100 g flakes (add for final 5–8 min to avoid over-browning).
- Cakes/cookies: replace 10–25% of mix-ins with coconut, or add 30–80 g per 500 g dough.
- Coconut rice: 2–4 Tbsp toasted flakes per 300 g cooked rice.
- Coatings: mix panko:coconut at 2:1 for crisp, aromatic crusts.
Ingredients & ALLERGENS
Ingredients: coconut (desiccated).
ALLERGENS: none.
Storage
Store airtight, cool and dry, away from steam and light. For longer keeping, refrigerate or freeze in a sealed pack. Use promptly after opening to preserve aroma and texture.
Merchant contact: Orlandosidee — wholesalers: info@orlandosidee.de