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Dry coconut is known as Copra in India and is made by removing the husk of the mature coconut and cracking open the kernel, exposing the meat and liquid within. The meat is then dried using either of two methods dried out in the air and sun or hot air drying.Dry coconut can be cut into cubes, sliced or grated and added to a number of both savoury and sweet dishes. In India, Dry coconut is used to make Khopra Pak a baked treat made with saffron and milk. Grated Dry coconut can be used as a garnish or added to cookie or cake recipes add to curries or salads.Dry coconut is higher in saturated fat than dairy. It has no cholesterol and is very low in sodium. Dry coconut is high in manganese which researchers say is beneficial for healthy skin and bones and helps maintain good blood sugar levels.
The dried coconut is known as copra and is the source of coconut oil, which is used in enormous quantities for making fats for baking and confectionery. An important product used in the chocolate and confectionery industry is desiccated coconut.
Dry coconut is higher in saturated fat than dairy. It has no cholesterol and is very low in sodium. Dry coconut is high in manganese which researchers say is beneficial for healthy skin and bones and helps maintain good blood sugar levels.
Dry coconut can be cut into cubes, sliced or grated and added to a number of both savoury and sweet dishes. In India, Dry coconut is used to make Khopra Pak a baked treat made with saffron and milk. Grated Dry coconut can be used as a garnish or added to cookie or cake recipes add to curries or salads.
Dry coconut has a longer shelf life than fresh coconut and can be bagged and refrigerated for up to six months. Store in a cool, Dry Place in an airtight container and preferably refrigerate after opening.
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