Ain't no master chef, just cooking with gut feeling.
Definitely not trying to teach anyone to cook. Just sharing a genuine journal of my adventures in learning to cook and experimenting with food.
I do try to customise ingredients and modify cooking methods to suit my own needs and capabilities. It should be about how you like your food to taste, and not based on a universal cook book. I'd rather make cooking fun than it being a chore.
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.