Seriously, it takes just 2 ingredients and 2 minutes of your time to dye coconut and make it look amazingly beautiful on your desserts! If you know how to make desiccated coconut at home you have at least two advantages: use fresh desiccated coconut and save money. These easy steps for How to Color Coconut will have you making your coconut desserts even fancier so easily, that you will do it all the time! Buy flaked coconut here. *Nutrition information shown on this page is for unsweetened coconut. or freezer until used. Pour coconut onto a cookie sheet lined with wax or parchment paper to let the food coloring dry. Add a few drops of food coloring. Rub together until the food coloring has been transferred to the coconut. Next, put the mixture in a cheesecloth and … Add the coconut. The amount of time needed to dry the coconut will vary on the thickness of the pieces. After a few minutes stir the coconut to help ensure even color. The flakes will toast very quickly and won’t take more than 5-10 minutes. To rehydrate desiccated coconut, boil 1" water in a 14" flat-bottom wok fitted with an 11" bamboo steamer. In a sauce pan, heat the water and sugar. Remember, sweetened flakes will take less time because sugar speeds the toasting process. Turn off heat and place the baking tray in the oven for 30 minutes. Spread a layer of coconut in a 9" pie plate and place the plate in the steamer base. Spoon coconut into zip top bags. Remove from the oven while you reheat it again. Substitute For Coconut Shredded or Flakes Dyed, shredded coconut provides a convincing background for any number of decorations on a cake. Microwave Method. To toast coconut at home, just pop the flakes in a dry skillet on top of the stove for about 5 minutes or spread across a sheet pan and toast in the oven at 350ºF for 6 to 8 minutes. To sweeten, sprinkle with sifted powdered sugar before drying. Toast these flakes or use them as-is in all sorts of recipes—like this beautiful coconut cake—for added flavor and texture. Coloring coconut is one of the easiest baking tricks there is to make your desserts fancy! Green coconut works well as grass, yellow coconut makes a whimsical duck and blue or green can be used to make cartoon characters. Spread the flakes on a baking tray, preferably lined with a non-stick mat. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). To make coconut flour with flaked coconut, start by mixing 4 parts water and 1 part coconut flakes and letting the flakes soak for 4 hours. Stir until all the water is absorbed. Repeat once more to obtain dry (white) flakes, or twice more for toasted (golden) flakes. 130 degrees F (55C) until leathery or dry and crunchy. To help with the drying process, occasionally stir the coconut Then, transfer the mixture to a food processor and blend it until its smooth. Grate or cut into 1/4 or 1/2 inch cubes or strips and dry at approx. If desired, allow to dry on a cookie sheet. Coconut, shredded or flakes are made of coconut meat which has been shredded or flaked then dried (desiccated). Start by spreading about ½ cup of shredded coconut on a microwave-safe plate. For the oven method, spread the coconut evenly in a single layer on a large baking sheet. DIRECTIONS. Once dry, remove from the oven and cool completely before using. Because of high oil content, dried coconut keeps best when stored in an air-tight container in the frig. This form of coconut is most commonly used for cakes and cookies or can be reconstituted and used in curry recipes. Turn the oven to the lowest temperature, usually 250 F. Mix the coconut every hour or so. Desiccated ) transferred to the coconut every hour or so degrees Celsius ) in recipes. 55C ) until leathery or dry and crunchy sweetened flakes will take time... 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