Toasting and Preserving Fresh Grated Coconut

The problem with grated coconut is that the portion sold is not always what exactly you want or need. When I made the Ondeh-Ondeh, the fresh grated coconut was only for coating the sweet potato balls so I'd only took half what I bought and whatever was left from that I'd used for cooking curry. However, the other untouched half is still here and I'm not in a rush to cook another lot of curry, neither am I keen to throw it away.

The only thing I can think of doing is to preserve it for future use, be it as cooking ingredient or a sprinkle on dessert.

The whole process was simple:

Add a little salt in the bag with the grated coconut, shake for a few seconds so that the salt is mixed well.

Line a sheet of baking parchment on a baking tray, spread the grated coconut all over evenly on top. Heat in the oven at the lowest possible temperature (mine is 100ºC), toss, mix around and spread again every 5-10 minutes till it's light brown.

Leave it to cool then store in an air-tight container, in the fridge. 


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